re: Anova Sous Vide - $50 off

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.

Good thread. Got me to sous vide all weekend.....chicken and pork chops

Thanks for the heads up. Bought mine last weekend and got it yesterday. Finally did a couple of steaks. Did not disappoint

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uncured at 133F for two days is basically asking for food poisoning

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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:

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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

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