Partly prompted by the 'Air in Bag' thread and my own recent bad experience of cooking an oxtail, does anybody do any surface pasteurisation by dipping the bag in hot water prior to long sous vide cooking? I'm sure I've read something recently that dipping the bag in 80C hot water for just a few seconds will kill most/all surface bacteria, unfortunately I can't remember where I saw it.
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I've never done this personally but it seems like it would be a good way to ensure it was sterile before you began cooking. It might be worthwhile for real long cooking cuts of meat (like your oxtail) or meat from more dubious sources.
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