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, even up to 60° C, the answer is body cooling. As mentioned by others, cooling by evaporating sweat (water) from the surface of our skin.
https://en.wikipedia.org/wiki/Heat_index
If you look at the table, you can only tolerate up to for instance 43° C at 40% humidity. At that point there is extreme danger.
The more dry the air is, the higher temperature can be tolerated, because the sweat evaporates faster so you cool faster.
So at 90% humidity cooling is very slow, so you can only tolerate up to 33° C. Which is about 4° C below body temperature. But the heat you generate internally makes you heat up to above tolerable body temperature, and if prolonged you will die.