But I think the same temps apply to kill the worms. The point is that the worms are in the meat rather than just the surface, so you need to reach a sufficient internal temp. The recommended ~75°C/well-done temp is because it kills anything pretty much instantly. You can achieve the same end by holding a lower temp for longer, but (a) that’s harder for people to understand, and (b) pretty hard to do in a pan or oven anyway.
60°C needs a 45 min hold, and the vindaloo has been at 62 for 24 hours, so…
Mr @NAM, not that I’m complaining, or anything, because your recipe choices are really ace, and educational, but do you ever eat anything other than Curries ?
I bet your gaff smells erm, authentic, shall we say ?
I remember the butcher I used in Canada saying quite firmly when I was buying some pork chops that I shouldn’t ruin them by cooking them anything over medium-rare, they were perfectly safe. I think he told that to every single customer that bought pork passionate about his meat.
Cracked the Joule out this weekend for a boys dinner while the missus and kids were visiting family
Tournedos Rossini (fillet topped with seared foie gras and shaved truffles) and madeira / demi glace reduction
SV is such a godsend for such a dish: plenty going on at the end / plating, so not having to worry about the meat being anything other than perfect is bliss
