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I assume (but not sure) that CDC recommended 90 minutes 135F is for factories who mass produce raw egg yolks for patisseries or restaurants.
Mmmm..would you still be able to whip the egg whites? For eggnog, as an example.
You should try and use fresh eggs.
I mean, as someone who serves food to the public, if it makes you feel better, by all means, do it. But statistically and numerically, the risks to people, from raw eggs, are so minute, that it really isn't strictly necessary. We pasteurize eggs because it makes us feel better, not because it actually has vastly safer eating qualities.
CWA Local 9511 shout out to Local 1400
#Statism 🤢🤮🖕
Will this work in an Insta Pot on the Sous vide setting?
Very cool
They will emulsify stuff much thicker. For the atk mayo recipe add 20% more vinegar
Whoa whoa whoa, what's the Cesar salad you showed with the roasted broccoli. That's a salad of my dreams!!!
finally a use for the sous vide in the blind cabinet 😂 have been eyeing pepin's mayo recipe but this info is the missing piece
Somehow people just got scared to use natural food. Maybe it's a brain issue, not a gut one, if you know what I mean
I thought eggs in the US were already pasteurized?
Yes. Thank you! 😊😊
Great. Now how about some information that is useful for the 99.9% of us who don't have a sous vide at home?!
If such thing as immunity issues to unpasteurized eggs exists. It is only because humans exist who have only eaten pasteurized eggs. Think about it…take a second. Understand what is happening? Good. You’d most likely have more robust gut health and a more diverse micro biome if you ate unpasteurized eggs, and more raw foods. Just a thought. 🙏🏼
Neato!
How well does pasteurised egg do in creating an emulsion in mayonnaise? I tried it once but had trouble getting it to combine
Edit: possibly user error from me though
Definitely does not look like a raw egg. Can you beat those egg whites?