darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
I just watched a vid on holding a brisket for 10+ hours in a warming oven at 160*. I was wondering if one could use a Sous Vide in a cooler at 160*. The food would remain safe at that temp, right? Is this a common practice?