This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved
Thus things like pasteurized milk, eggs, and sous vide.
Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book
This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved
Thus things like pasteurized milk, eggs, and sous vide.
Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book
So I shouldn’t do it at home but I should read a book. GTFO
They said don’t use your home oven to do it, because the temp of air in an oven is not consistent. Use sous vide (at home) and you’ll be just fine.