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Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

For example, we have always left stovetop cooked meats out in room temperature for couple hours, even up to 5+ hours depending on how hot it is. Although this is not best practices and something we can't recommend, it has worked fine for us for the last 20+ years.

It shouldn't be any different for sous vide cooked meats? At least *once* its been removed from the vacuum pouch?

For example, meats that has been fully pasteurized @ 131F for 4+ hrs shouldn't need to be treated any differently than traditional stovetop cooked meats?

Feb 15, 2014
connect4 in General Topics

Fresh Coconut Milk in Orange County?

Does anyone know a store or restaurant that makes and sells real fresh coconut milk?

Apr 19, 2013
connect4 in Los Angeles Area

Fresh sardines in Orange County?

Anyone know?

Craving for some "Sardines in Spicy Tomato Sauce Recipe".. looks very delicious

Apr 09, 2013
connect4 in Los Angeles Area

Fresh sardines in Orange County?

I'm looking for some wild caught sardines and was wondering if anyone knows what store or market would sell them?

Many Thanks

Apr 08, 2013
connect4 in Los Angeles Area

Where to buy organic Coconuts to make home made coconut milk? (Orange County)

Does anyone know a store in Orange County that sells organic coconuts?

Many thanks

Apr 05, 2013
connect4 in Los Angeles Area