Hi all,
Regarding podcast 'SCS 007| BRAISING',
Accorind the the chef Josef, basic braising technique calls for a long low heat cooking time (after searing and deglazing) 2 hours in 93 degrees, and another 1-2 hours in 120 celsius. now I am familiar with the technique and well aware of the benefits of a slow long cooking on low heat. I have used this technique dozens of times making 'Beef-Bourguignon' dish. however my concern is food safety. I have never dares to go below 140 celsius
i got a simple home oven, plus a commercial convection oven. both not accurate in temperature. therefore i'm using an oven thermometer