Food safety: time and temperature

Thu, 24 Sep 2026 00:00:00 +0000

Food safety is a combination of temperature and time. The familiar “safe” numbers (74°C for poultry, 71°C for ground meat) are the temperatures where bacteria die almost instantly. Below them, the same kill happens if the meat holds that temperature long enough. This is how sous vide chicken at 63°C is safe, and it’s how you keep lean cuts juicy without gambling.

Reverse cooking: reverse sear and water frying

Thu, 24 Sep 2026 00:00:00 +0000

Most recipes brown first and cook through second. Reverse methods swap the order: cook gently first, then brown at the end. The gentle phase controls doneness; the hot phase is only for crust. Doing them in this order gives more even results and fewer burnt bits.

Temperature on Bruce loves to cook

Food safety: time and temperature

Reverse cooking: reverse sear and water frying