re: All Things Sous Vide

quote:

---

The most important tip I can give you is to read or watch a food safety video specifically for sous vide. All of the food safety temp rules go out the window because you are cooking in an anaerobic environment and you are using extended periods of time at lower temps. Sous vide is absolutely a safe method of cooking, but you still have to respect the rules of pasteurization.

---

I’m not sure why this post generated that many downvotes. Maybe the message can be clearer.

With sous vide you can cook food at lower temperatures. This makes them juicier, and more flavorful, since they can be cooked longer in their own tallow.

Lower temperatures produces a much better texture. For example, try cooking salmon at the USDA recommended internal temp of 145 in an oven or skillet set to much higher temps. Heck try it using sous vide and the result will be the same.The texture is dry and probably similar to what you get at many restaurants. It’s probably why many people think salmon sucks. Then try cooking it at 125. Game changer. You will never order salmon at a restaurant again. But be aware that Atlantic/farm raised salmon is perfect for 125, while thinner wild sockeye should be cooked at 120 for a similar texture.

USDA recommended temps are intended to make it simple. Because you can cook food longer using sous vide methods, you can cook them at sufficient temperatures to kill the bacteria. Stated another way, cooking salmon for 5-10 minutes at 145 will kill the bacteria but will overcook the outside in the process of reaching that internal temperature. Sous vide may take an hour to kill the same bacteria, but at lower temperatures that produce a better quality meal.