Whoot - 近幾年有一種烹調方法非常之流行，講緊既係真空低溫烹調法（sous vide），又稱「慢煮」。慢煮嘅溫度一般都低過80°C，但係細個果陣老師又教我地水要煲滾（即係100°C）先好飲，咁究竟慢煮安唔安全？又要搬巴士德出黎講啦，因為肉類都可以應用到巴士德消毒法，一般嚟 ...
Modeled 1st-order kinetic curves for inactivation of Salmonella spp.... | Download Scientific Diagram
2008
Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous- vide processed marinated chicken breast - ScienceDirect
Sous Vide Safety: Salmonella and Bacteria
Pin on Sous Vide
Sous Vide Chicken Breast temperature isn't high enough for it to be safe to eat? : r/AskCulinary
Predicting bacterial behaviour in sous vide food - ScienceDirect
Figure 2 from Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values | Semantic Scholar
Know Sous vide ! – cookwithkiah
Sous vide and home pasteurization of shell eggs スービイと自家製滅菌卵 | Eggs, Sous vide, Shells
pasteurizing food for pregnancy - Anova Precision® Cooker - Anova Community | Food Nerd Forum | Anova Culinary
Sous vide style cooking practices linked to Salmonella Enteritidis illnesses
Sous vide style cooking practices linked to Salmonella Enteritidis illnesses
Flinders University Use Sous Vide Remove Salmonella From Eggshells
Advanced Food Safety — International Sous Vide Association
Advanced Food Safety — International Sous Vide Association
目前市面上的真空低溫烹飪法（sous vide）設備效果如何？ - GetIt01
Study finds sous-vide heat can eliminate Salmonella from eggshells
The Best Sous Vide Wands: Your Turkey Deserves a Warm Bath | WIRED
Is Cooking Sous Vide Safe? | Cook's Illustrated
Kyllingebryst i sous vide - opskriftslageret.dk
Opskrift på Kyllingebryst i Sous Vide - Super lækkert, mørt og saftigt!
SOUS VIDE - siderne i menu opdateret - FJORDREJEN.DKFJORDREJEN.DK
Estimation of Salmonella growth in eggs following (a) preparation of... | Download Scientific Diagram
The Sous Vide Revolution: Coming Full Circle and Beyond | Semantic Scholar
