re: Spin Off. Sous Vide

I always thought 145 was the number on pork.

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What is the purpose of doing this? Does it help out the sear or prevent overcooking when searing?

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I do the same thing for the same reason, to prevent overcooking when searing. When I take something already cooked out of the freezer, I'll bring it up to just 115 degrees or so.

I'm not sure personally. I think the FDA guidelines on meats are overly cautious from what I've gathered.

I do a lot of chicken breasts with sous vide, too. I found 150 degrees gives me the best quality. FDA will tell you 160 degrees.

OIC

Last night we ate a chuck roast that I had on for 24 hours at 138.

It was fantastic. I've tried cooking a roast many different ways, and this is by far the best (for me). It tastes like a tender, juicy steak. For a cheap cut of meat, its hard to beat.

Sear very nicely done.

Method?

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Sell me on why sous vide is better.

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Well, it may not be your thing.... but

All bullshite aside I did a fairly serious write up on some of the advantages for my household a couple days ago. The idea is you cook the meat at the desired serving temperature of the finished meal. Whether you're cooking on a gas, charcoal, ceramic grill, black pot, or oven there is a learning curve, the sous vide is no different. With the sous vide you end up with chicken or pork that is the texture of a brined meat without using the salt. We use it like a crock pot and it will also defrost meat faster than anything other method at 40°

Could probably drop some ice cubes in there set the temp for as low as it will go and get your beer ice cold fast too.

ET fix a typo

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How does being in warm water diminish the safe to eat food temp of meat? Is it the hold time?

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As with most things there is a time/temperature curve to it

Bacteria, humans, electrical components...whatever it is it can be destroyed/killed with the right combination of time and sufficient heat.