Risky or Not?

Don Schaffner and Ben Chapman

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.

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Risky or Not?

Episodes (890)

Yesterday Using Fresh Garlic in Sous Vide Cooking
Monday Hairy Bikers Poached Eggs in Dirty Water
Friday Re-Using Chocolate From a Chocolate Fondue Fountain

Risky or Not?

Feb 18, 2026
12¼ minutes
12 MB

Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13 Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed Parameters Determining Inoculated Pack Challenge Study Why you should never use raw garlic for sous vide cooking Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitch

Risky or Not?

Using Fresh Garlic in Sous Vide Cooking

Don Schaffner and Ben Chapman

00:00 -12:24