@Scoffee —
You realize that the “denaturing” you’re talking about would be for lectins and they need to get to boiling point (212F) to do that completely. Even with the standard sous vide method at 185F isn’t enough to do what you mentioned above.
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Church of Jeff (jeffowski@mastodon.world)'s status on Saturday, 15-Feb-2025 07:19:11 JST Church of Jeff