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
Big Katuna wrote:
Francesca;
In plain English, answer me these;
Are saying Sous Vide cooking, following recommended time/temperature schedules, is inherently dangerous?
Is a chicken breast cooked at 140 degrees at three hours unsafe to eat?
The process is not "inherently dangerous" IF standards are adhered to.
It isn't as casual as some make it sound. I'd point out, for example, the O.P.'s instructions to set the temp for this steak at 120 degrees. That may be the conventionally cooked internal temp for rare, but lower than sous vide industry recommendations for a four hour exposure of vacuum packed meat- and a long time in the 'danger zone" on the chart above.
All I said is that protocols must be carefully followed. The process is delicate, and dependent on close attention to the safeguards provided in instructions.
