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Sous vide machines are like $40. No more tough steaks.


Unfortunately, a few bacteria strains can survive the process.


And can’t regular frying?


There's a very interesting article on this:

https://pmc.ncbi.nlm.nih.gov/articles/PMC9313622/

In short, if you want to be 100% safe, you should combine it with other techniques to make sure all bacteria have been eliminated.




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