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re: DIY Sous Vide Short Ribs
Posted on 3/14/13 at 4:23 pm to Y.A. Tittle
Posted on 3/14/13 at 4:23 pm to Y.A. Tittle
quote:
Don't get me wrong, I'm in agreement with everyone here in that it looks scrumptious. That just sort of jumped out at me as curious, and was wondering if that was possibly an issue.
quote:
According to the 2009 U.S. Food and Drug Administration Food Code, the danger zone is defined as 5 and 57 °C (41 and 135 °F).
LINK
1
Posted on 3/14/13 at 4:41 pm to OldSouth
it is true the danger zone is as proscribed... however that danger zone is presumptive of oxygen availability. the vacuum packed food is in a near zero environment and this changes the temperature requirements for bacteria growth. if i remember correctly... his short ribs were actually pasteurized after two hours at that temperature.
p.s. to the OP... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide.
p.s. to the OP... you can cut down your marinade time to about an hour if you vacuum packed the marinade with the protein. break the seal and repack the protein sans marinade before sous vide.
This post was edited on 3/14/13 at 4:55 pm
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