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Author Topic: Why it's safe to cook poultry to a lower temp with sous vide  (Read 3019 times)

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Offline LostArrow

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Why it's safe to cook poultry to a lower temp with sous vide
« Reply #-1 on: August 26, 2014, 07:26:34 PM »
This simple graph explains all!

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Offline Las Vegan Cajun

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« on: August 26, 2014, 07:37:26 PM »
Great chart that says it all, thanks for posting this one.  ;)
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Offline sparky

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #1 on: August 26, 2014, 08:09:15 PM »
Quote from: Las Vegan Cajun on August 26, 2014, 07:37:26 PM
Great chart that says it all, thanks for posting this one.  ;)

maybe I'm not that smart.  what the h#ll does the chart say?  what is 5D and 7D?  so at 150° it will take 52 sec to kill 5D?  and at 130° it will take 86 minutes?  I still don't see how your going to get that magical number 165 for chicken if you only cooking at 130° water.  even at cooking at 130° for 2 days your still not going to hit 165.  and for sous vide your only cooking between 130 and 160?  I wonder what sous vide fresh Italian sausage would taste like?  or ribs?   ;)
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Offline Ka Honu

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #2 on: August 26, 2014, 08:29:26 PM »
sparky, sparky, sparky... We buy you books and we buy you books and all you do is look at the pictures and eat the pages.

Bottom line is that at lower temps (like we use in sous vide cooks) it takes longer to kill salmonella but after a while the little suckers end up dead either way. Sorry to be all technical but dee will be along directly to explain it in simpler terms.
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Offline Pappymn

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Why it's safe to cook poultry to a lower temp with sous vide
« Reply #3 on: August 26, 2014, 08:45:20 PM »
I'm with Sparky.....and math is hard ???
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Offline HighOnSmoke

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #4 on: August 26, 2014, 09:03:49 PM »
Thanks for posting this LA!
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Offline sparky

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #5 on: August 26, 2014, 09:06:31 PM »
Quote from: Ka Honu on August 26, 2014, 08:29:26 PM
sparky, sparky, sparky... We buy you books and we buy you books and all you do is look at the pictures and eat the pages.


heh, I have feelings ya know.  it was funny though.   :)
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Offline muebe

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #6 on: August 26, 2014, 09:19:47 PM »
Anything cooked at 130F and above can be made safe to eat if in the bath long enough. The chart shows how long it takes salmonella to die at what temp.

160F for chicken is a guide for conventional cooking and not for Sous Vide.

When I cook chicken Sous Vide I use a 146F temp. The boneless breasts I recently did went for 2 1/2 hours. I don't think I would Sous Vide below that temp with chicken. Not because it would not be safe to eat but I don't think I would like the texture.

The lower the temp you Sous Vide the longer it stays in the bath. Also thickness of the protein is taken into consideration. And toughness of the meat for example.
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Offline Sandman

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #7 on: August 26, 2014, 10:11:17 PM »
Ya  I don't get it.
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Offline Sandman

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #8 on: August 26, 2014, 10:21:20 PM »
Why sous vide chicken? I am missing a lot?
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Offline muebe

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #9 on: August 26, 2014, 10:52:32 PM »
Quote from: Sandman on August 26, 2014, 10:21:20 PM
Why sous vide chicken? I am missing a lot?

The chicken comes out very moist and tender. More than any other form of cooking IMHO.

I only Sous Vide boneless skinless chicken breasts. They come out so good!
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Offline Ka Honu

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #10 on: August 26, 2014, 10:54:34 PM »
Quote from: Sandman on August 26, 2014, 10:21:20 PM
Why sous vide chicken? I am missing a lot?

Sous vide is absolutely perfect for chicken breasts - tender, moist, tasty, never ever overcooked or dried out. Same for fish.
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Offline Las Vegan Cajun

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #11 on: August 26, 2014, 11:08:23 PM »
Quote from: Sandman on August 26, 2014, 10:21:20 PM
Why sous vide chicken? I am missing a lot?

Ditto to what Ka Honu and muebe said, I SV boneless, skinless chicken breast and I've never had one turn out as tender and as juicy as one that has been in the hot tub for 90 minutes.  My wife agrees too, the first time I served her a SV chicken breast she could not get over how moist and tender they turned out.
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Offline LostArrow

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #12 on: August 27, 2014, 07:40:58 AM »
Most important you can safely eat a med-rare ground burger.
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Offline Las Vegan Cajun

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Re: Why it's safe to cook poultry to a lower temp with sous vide
« Reply #13 on: August 27, 2014, 10:16:08 AM »
Quote from: LostArrow on August 27, 2014, 07:40:58 AM
Most important you can safely eat a med-rare ground burger.

Definitely, I've done rare burgers SV style, nice to be able to eat a pink burger safely.  ;)
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