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re: Anova Sous Vide - $50 off
Posted on 5/7/17 at 11:18 am to Jibbajabba
Posted on 5/7/17 at 11:18 am to Jibbajabba
He's not saying it can't be done, he's asking if it's real because cooking anything uncured at 133F for two days is basically asking for food poisoning. Anova even tells you on the box not to go long over an hour if you're maintaining a water temp less than 140F.
Posted on 5/7/17 at 2:41 pm to SRYB86
Question: Although those who ordered it since this thread began probably haven't received the unit yet, does anyone know if it comes in/with some sort of case? It would be nice to bring with me when I fly to my folk's and cook for them.
Posted on 5/7/17 at 3:59 pm to SRYB86
Ordered mine last night. Bought some thick pork chops to try out when it arrives.
Posted on 5/7/17 at 6:02 pm to Aubie Spr96
Good thread. Got me to sous vide all weekend.....chicken and pork chops
This post was edited on 5/7/17 at 6:03 pm
Posted on 5/13/17 at 8:37 pm to SRYB86
Thanks for the heads up. Bought mine last weekend and got it yesterday. Finally did a couple of steaks. Did not disappoint
Posted on 5/13/17 at 9:19 pm to TheZaba
The trick is using enough salt. The seasoning is a different animal when you cook SV. I have gotten to where i use salt, pepper, garlic and butter. I also use etouffee as a sauce and my steaks are top tier. I dont order steaks when we go out anymore.
Posted on 5/14/17 at 10:03 pm to TheDrunkenTigah
quote:
uncured at 133F for two days is basically asking for food poisoning
I just threw away the box last week but definitely don't remember reading that warning on the box (if it is I disregarded it like those other bs federally mandated warnings about lead, alcohol, and cigs).
1 of the board's resident Sous Vide experts will be able to explain it better than me but the way I understand it the USDA Food Danger Zone of 40-140F only takes into consideration temperature and ignores time. Safe cooking should take into consideration both factors. The Published USDA temps reflect the temps necessary to kill most dangerous bacteria instantly. You can actually get the same results using lower temps if you increase the time exposed. See chart below.
Pasteurization of chicken
Pasteurization Time for Chicken With 5% Fat Content (7-log10 lethality)
[TOP]
Temperature Time
136°F (58°C) 68.4 minutes
140°F (60°C) 27.5 minutes
145°F (63°C) 9.2 minutes
150°F (66°C) 2.8 minutes
155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant
The article does note:
quote:
At 136°F, on the other hand, it takes a little over an hour for the bacteria to slowly wither to death in the heat. In fact, you can even pasteurize chicken as low as just above 130°F, but I don't recommend it. Partly because there's a risk that your sous-vide device is mis-calibrated by a degree or two, but, more importantly, because chicken cooked to 130°F has a very soft, almost raw texture that is simply not appealing
This post was edited on 5/14/17 at 10:07 pm
Posted on 5/15/17 at 2:54 am to Whatafrekinchessiebr
quote:I bet the Japanese would love this.
more importantly, because chicken cooked to 130°F has a very soft, almost raw texture that is simply not appealing
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