1
vote
1answer
143 views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
0
votes
1answer
187 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
15
votes
3answers
622 views

What parasites are problematic in sous vide?

Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide ...
1
vote
1answer
224 views

Chicken breast sous vide: Time in fridge matters?

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous ...
2
votes
1answer
176 views

Sous vide vegetables packed in advance?

Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
4
votes
2answers
834 views

Is there additional risk in cooking meat sous-vide from frozen?

I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from frozen?
4
votes
2answers
951 views

Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?

In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for ...
10
votes
3answers
3k views

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella". A ...
3
votes
1answer
568 views

Reheating boiled eggs for scotch eggs

I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg into a water bath set at a temperature of ...
2
votes
1answer
8k views

How long does it take botulism spores to germinate in the fridge?

Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
8
votes
1answer
3k views

Are the claims legitimate linking botulism to vacuum prepared foods?

I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vacuum. This struck me as illogical, so I ...
3
votes
3answers
597 views

Dangers associated with sous-vide temperature and time

What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
7
votes
2answers
2k views

What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
5
votes
9answers
8k views

Sous vide without plastic bags?

I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
11
votes
2answers
2k views

Are there health issues with sous-vide cooking?

As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside the bag?