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:
Y Could you link to the graph with the time temp chart below the one you showed that shows the huge safe zone for temps under four hours? Please?
Gladly, but with the understanding that it's offered within that article as a potential model upon which future graphs might be based. The author does not maintain that it's authoritative, but developed as a means of providing a more multidimensional look at the problem. He also states, here quoting
Dr.Frank L. Bryan, Ph. D., M.P.H. wrote:
This presentation is complex because of (a) the semi-log scale; (b) inaccuracies caused by generalizing data concerning specific pathogens to values for all foodborne pathogens; and (c) shaded portions give relative but not precise degrees of risk. The danger zone ought to be considered as a concept that has dimensions of time, temperature and degrees of risk. Time and temperature can be obtained from research data, but risks must be estimated.
As I've expressed several times, the added dimension of the airless environment during sous vide must be considered as a separate factor that falls within the "estimated risk" portion of the above quoted statement. And there is in fact very little information available on the effect of that extra dimension, as noted by the following link to the beginning of a study evidently now happening in Great Britain. Link to study
