Sous vide New York steak
Using a relatively inexpensive but extremely precise immersion circulator, we used the sous vide technique to make the perfect steaks. The recipe is simple: Steaks of your choice Seasoned to yo...
Forum Discussion
This is not fear mongering, BTW:
I'm someone that still eats steak tartare, real Caesar Salad, blood rare burgers, and a myriad of other foods widely considered too dangerous to eat as traditionally served. But sourcing/handling/storage/preparation is everything in food safety; and since I'm lucky enough to have been educated in the basics I know how to eat such foods SAFELY.
Please explain how one eats raw meat safely when it has been ground in who knows what sanitary conditions and the cleanliness of the food workers from butcher to sales point?
Thank you.
I'm someone that still eats steak tartare, real Caesar Salad, blood rare burgers, and a myriad of other foods widely considered too dangerous to eat as traditionally served. But sourcing/handling/storage/preparation is everything in food safety; and since I'm lucky enough to have been educated in the basics I know how to eat such foods SAFELY.
Please explain how one eats raw meat safely when it has been ground in who knows what sanitary conditions and the cleanliness of the food workers from butcher to sales point?
Thank you.
Francesca Knowles wrote:Big Katuna wrote:
Not to mention being so off topic. The thread was not about SV being safe or not.
The OP posted to share how awesome he thought it is.
Since the threadstarter is the only thing posted by the O.P., who has registered no objection whatever to any comments in this thread, I think it's fair to presume the topic was posted for discussion. Certainly the safety aspect deserves mentioning for those unfamiliar with the process. Would you give folks a recipe for homemade mayo and object when someone suggests that it should be refrigerated after preparing? I think not. Same same!
This is not fear mongering, BTW:
I'm someone that still eats steak tartare, real Caesar Salad, blood rare burgers, and a myriad of other foods widely considered too dangerous to eat as traditionally served. But sourcing/handling/storage/preparation is everything in food safety; and since I'm lucky enough to have been educated in the basics I know how to eat such foods SAFELY.
And in the case of Sous Vide, that means adherence to protocols asserted by that method's experts, as I linked to earlier. And watch those temperatures, folks!
Effect of temperature on pathogen growth chart from this link
