« Reply #22 on: June 06, 2014, 01:26:58 PM »
I have never cooked anything Sous Vide so I am 90% ignorant of the application. The fish in this thread was cooked in water with a temperature that was stable at 109 degrees. Wouldn't that mean the internal temperature of the fish could not exceed 109 degrees? Is there no danger of bacteria forming in that environment? Am I incorrect that the internal temperature cannot exceed 109?
I'm not being critical of anything or anyone nor am I a member of the " Safe Food Temperature" Police by any stretch but an internal temperature of 109 for fish seems too low even for me. I like medium rare salmon just as I like medium rare beef but I'm not going to eat 109 degree beef either.
Someone help me to understand please. Thank you for your time and knowledge.
He stated in an earlier post in this thread that it was sushi grade fish which can safely be eaten raw.
I eat raw sushi and raw beef and tuna tartare and have no problem doing so because it has been kept under proper refrigeration until service. The question I have is the low cooking temperature and the environment for potential bacterial growth.
Sorry to have intruded.
It's NO intrusion. It is an interesting question. As we learn this technique there will be many questions - I know I have a lot.
« Last Edit: June 06, 2014, 02:43:14 PM by drholly »
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