French · IV The Method
Safe internal temperatures for proteins
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Origin
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Description
Safe internal cooking temperatures are non-negotiable food safety knowledge. Every enhanced recipe that involves protein MUST reference safe temperatures. The science: pathogenic bacteria (Salmonella, E. coli, Campylobacter, Listeria) are killed at specific temperature-time combinations. The commonly cited temperatures are instant-kill thresholds, but lower temperatures held for longer periods achieve the same safety — this is the principle behind sous vide and pasteurisation tables. A calibrated instant-read thermometer is the single most important food safety tool in any kitchen.
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The Thread
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Flavour Context
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Pillars V — VII
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