I cook cut off a part of myself and sous vide it at my body temp and it would cook and be edible. But just existing isn’t cooking me. Why???
I cook cut off a part of myself and sous vide it at my body temp and it would cook and be edible. But just existing isn’t cooking me. Why???
No you can’t sous vide at body temperature. red meat needs 60 °C (130 to 140 °F).
Body temperature is only about 37°.
Try to warm some water to 60° C and put your finger in it, and see how long you can hold it there.
Or maybe don’t because you will get burned.
https://en.wikipedia.org/wiki/Sous_vide
If your question is how we can tolerate higher temperatures than our body temperature, the answer is body cooling.