[Avodah] Just How hot is Yad Soledes Bo anyway?

[rabbirichwolpoe at gmail.com]

My chavrusa is a chemist and I entreated him to share some of his
experimental data....

Years ago he played with cooking at the lower extremes of YSB and he was
able to actually complete some cooking, albeit it did take a long time.

Bottom line first
> most of the information i gave you, i've learned from here:
> http://amath.colorado.edu/~baldwind/sous-vide.html

Now for some details of his hands on experiments.

Beef:
> Depends on what you are cooking: I was cooking beef at 131F/55C, but
> you can go down to 51C safely if the meat is fresh.


Poultry and eggs:
> Chicken meat is still meat - however the problem is bacteria. It is
> unsafe to cook chicken even when fresh at temperatures lower than 140F.

> Eggs are different substance all together - a perfectly cooked egg
> has a temperature of 144F. The yolk will become cooked however at lower
> temperatures.

> If we call changes in the tertiary protein structure "cooking" then one
> can say that cooking occurs at as low as 105F/40C: given enough time
> in bacteria-free environment one should be able to cook beef filet to
> edible condition.

> However I've spent about 6 hrs on the beach in Eilat in 1994 when the
> temperature of the air was 42C.

As far as bishul achar bishul goes I would agree that @ 40C it would
require a long time cooking for it to be mevushal ...

KT
RRW
Sent via BlackBerry from T-Mobile