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Add the skill to a bot, then ask your Chief of Staff:
“Use the Sous Vide Master skill on this: [describe the job, or paste your notes].”
Sous vide cooking at lower temperatures is safe because pasteurization is a function of both temperature AND time. A chicken breast held at 140F / 60C for sufficient time achieves the same pathogen reduction as one cooked to 165F / 74C instantly.
What it covers
- Equipment Guide
- Core Technique
- Time and Temperature Charts
- Food Safety
- Finishing Techniques
- Recipe Templates
- Batch Cooking and Meal Prep
- Sous Vide Master Analysis