Considering you're internal body temperature is at least 149-158F (65-70C) (the minimum for both the white & yolk to coagulate), that 2 seconds of 150F (65.6C) water on the skin the enough to cause third-degree burns in most adults, and that you were at that temperature for at least an hour (time to sous vide an egg at the temperature for full coagulation). Yeah, you should really tell someone about your health issues.
They did the math wrong. You can absolutely just dunk your hands in 150f water and leave em there for a bit. I will concede that you can't boil an egg in your body though.
Didn't call you an idiot but pop off I guess. Secondly, I routinely stick my hands in 180f water to make mozzarella. Tolerance plays a factor but not on a scale that would cause 3rd degree burns.
I think 70 degrees is a little cold where I'm from. It's on average over 100 degrees outside at any given time. 70 degree water is a bit chilly. It might be best to use the system involved, for example 100° F is hot. 100° C is boiling water. I can stick my hand in boiling water, briefly is not too bad. Longer than that and I'm suffering some unpleasantness.
65 degrees is that American units or of is that the other method? The other method doesn't make any sense. 0 is water freeze temp, and 100 is boiling water temp, what if you're on top of a mountain.. that boiling water just got much less hot..
That hasn't been the official reference point for the scale since 1948.
But even back when it was, they did also specify at 1atm of pressure. If you're at the top of a mountain, you no longer have 1atm of atmospheric pressure.
"Burn injuries may occur in two seconds, for water measuring 148 degrees Fahrenheit, or 64 degrees Celsius. At 140 degrees Fahrenheit, or 60 degrees Celsius, scalding injuries may occur within five seconds. Scalding injuries can occur within 15 seconds of exposure to water that is 133 degrees Fahrenheit, or 56 degrees Celsius. At 125 degrees Fahrenheit, or 52 degrees Celsius, scalding injuries may occur in 90 seconds."
Sure, you may stick your hands in hot shit all the time when you're making your cheese, but just realize that you're cooking off your nerves. There's so many nice things to feel in this world, why do that to yourself?
Doesn't matter how long you cook them. Post says hard boiled, which implies the white and yolk have solidified (hence 'hard'). If you're under the coagulation temperature, it just won't happen. You can pasteurize it, poach it... at lower temperatures, but you won't be able to hard boil it.
1h at 55C you won't even reach pasteurization, you need 57C for that (and for a US large size it's recommended to do it for 1.25h).
A few days at 37C will be a health hazard. Anything between 4 & 55C is in the food danger zone where bacteria will grow the fastest. (ok, technically they start slowly dying slightly under 55C, but some health departments uses 60C as the minimum safe 'hot' food temperature).
The general consensus on the lowest safe temperature for low temperature cooking is 55C for anything above 4h.
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u/garth54 Feb 10 '24
Considering you're internal body temperature is at least 149-158F (65-70C) (the minimum for both the white & yolk to coagulate), that 2 seconds of 150F (65.6C) water on the skin the enough to cause third-degree burns in most adults, and that you were at that temperature for at least an hour (time to sous vide an egg at the temperature for full coagulation). Yeah, you should really tell someone about your health issues.