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Post by concrete on Sept 7, 2010 3:35:28 GMT 10
I'm thinking of trying a pikey version of cooking sous vide.
A beer cooler and hot water. Instead of the really expensive, temp regulated water baths.
Has anyone done this, or tried the proper water baths?
Rumor has it. A steak at 135F for over an hour is brilliant.
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Post by slith on Sept 7, 2010 8:51:21 GMT 10
Go for it! For me, the rumor is right. Amazing. Needs to be the right cut though. Tenderloin, strip, or sirloin are probably the best but yeah, it's a trip like this
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Post by shatnerswig on Sept 7, 2010 13:05:27 GMT 10
just don t get botulism crete Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[7] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize it must reach a temperature of at least 131 °F (55 °C) within four hours and then be kept there, in order to pasteurize the meat. Once the food has been pasteurized the botulism bacteria are killed, but the possibility of botulism spores surviving and reactivating once cool remains a concern, as with any meat that is to be preserved, however processed. For that reason Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate.
[edit] Time required
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