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.

This post was edited on 3/14/13 at 4:55 pm

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Posted by Y.A. Tittle

Member since Sep 2003

101662 posts

Posted on 3/14/13 at 4:55 pm to alfhaim

quote:
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.

Thanks for the edification. I was thinking the vacuum sealing might come into play there.

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Posted by RhineEaux

Member since Jan 2009

474 posts

Posted on 3/15/13 at 11:02 am to alfhaim

quote:
re:... 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

I wish I could have, I don't have a vacuum sealer, had to borrow one and it was an older model. I am definitely in the market now, any recommendations that's aren't ridiculously $$?

Thanks for all the compliments!

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