Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: LostArrow on August 26, 2014, 07:26:34 PM
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This simple graph explains all!
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/f9b1ac477f5aa129987c334885bd6fda.jpg)
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Great chart that says it all, thanks for posting this one. ;)
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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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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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I'm with Sparky.....and math is hard ???
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Thanks for posting this LA!
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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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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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Ya I don't get it.
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Why sous vide chicken? I am missing a lot?
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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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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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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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Most important you can safely eat a med-rare ground burger.
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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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Anything cooked at 130F and above can be made safe to eat if in the bath long enough.
Most important you can safely eat a med-rare ground burger.
Actually, ground meat, and cold-smoked meats carry some additional risks (especially cold-smoked ground meat), and requires some different temps. This is because of the temperatures required to deactivate possible toxin from C. Botulinum spores - not the bacteria.
At Tim's request, I have gathered research and am getting ready to do a post on this.
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Any meat that has been left out long enough to grow bacteria or is already contaminated cannot be made safe to eat by any form of cooking. As with any form of cooking safe handling of food is required.
So jn other words anything you would not cook conventionally due to possible contamination should also not be cooked Sous Vide. Things you buy from the store can be unsafe to eat already.
When in doubt throw it out.
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Mike, you are absolutely right; if you suspect that any food is contaminated beyond safe levels, no matter what the cooking method, then it should be discarded.
But, my point was that ground meat, and uncured cold-smoked whole cuts of meat can carry ADDITIONAL risks not taken into account in the sous vide time/temp tables that we've seen.
Again, are we being overly cautious? Perhaps, but our main goal for this is that we want folks to be safe!
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I have been sick before from eating a under cooked ground beef burger from a restaurant. I asked for medium rare and it was cooked medium rare. The burger was grilled like any other burger but I ended up getting sick anyway. So I would trust a properly cooked Sous Vide burger over a regular grilled burger any day.
For those who are a little confused about the way thermal transfer is different between water and air just think of it this way. Boiling water is at 212F. If you boil something it cooks much faster than 212F air temperature. If you stick your hand in boiling water you will instantly be burned. 212F air would take awhile. This is due to the thermal transfer of liquid is much faster than air. So Sous Vide does not require the higher temps needed to bring the internal temperature of the meat to target temperature. It also brings the temp up fairly quickly. The key is exposing the meat to the temperature long enough to kill any bacteria and get the texture that you want.
I know Sous Vide goes against everything we were taught about safe cooking methods but it is an entirely different way to cook.
I look forward to Cliff's research and information he will provide to this forum.
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For those who are a little confused about the way thermal transfer is different between water and air just think of it this way. Boiling water is at 212F. If you boil something it cooks much faster than 212F air temperature. If you stick your hand in boiling water you will instantly be burned. 212F air would take awhile. This is due to the thermal transfer of liquid is much faster than air. So Sous Vide does not require the higher temps needed to bring the internal temperature of the meat to target temperature. It also brings the temp up fairly quickly. The key is exposing the meat to the temperature long enough to kill any bacteria and get the texture that you want.
I look forward to Cliff's research and information he will provide to this forum.
muebe - one of the best explanations / demonstrations of the unique feature of sous vide cooking. Makes it easy for even me to understand.
I'm looking forward to Cliff's write up as well.
Thanks!
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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. :)
;D
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I know Sous Vide goes against everything we were taught about safe cooking methods but it is an entirely different way to cook.
Im discovering the same thing in food,nutrition and health.What we think we know,and what weve been taught.... that is wrong....well,there is a Lot of that in life apparently.
A friend said...I try to learn something every day....good advice.
I now return you to your regularly scheduled program.
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I know Sous Vide goes against everything we were taught about safe cooking methods but it is an entirely different way to cook.
Im discovering the same thing in food,nutrition and health.What we think we know,and what weve been taught.... that is wrong....well,there is a Lot of that in life apparently.
A friend said...I try to learn something every day....good advice.
I now return you to your regularly scheduled program.
Ain't that the trurth!!! ;)