Sous vide New York steak

I could care less what your opinion is. It amazes me how people that have no experience or first hand knowledge of a given subject think that people who do know think their opinion matters.

SV ovens are used on most of the Food Channel shows, most famous restaurants, are recommended and used by most famous chefs.

If you choose to believe they are not relevant why bother posting on a thread started by someone who actually uses one?

Clicky

Big Katuna wrote:

Magnusfide wrote:
The fact that this method is primarily used by chefs to cut costs is another unattractive aspect that may account for food poisoning because of the temperature range involved.

It is not used to cut costs. It is used to improve quality, yield and reduce waste
It is used in the best and most expensive restaurants in the world.

My chef friends disagree with you. I'll take their word and Francesca's concerns as rule. As Francesca has also been a health and safety inspector and my chef friends who are highly trained find the method full of problems in both quality and safety, I choose to trust their advice. The outdoors and not so steady power source of many campgrounds adds to Francesca's concerns.

As I said, if it suits you then pursue it. On this RV forum in the multiple threads you've posted on the subject, many respondents have said it isn't practical for their RV cuisine. Just be aware that its not about you; it's valid concerns over the method as an RV activity.

Magnusfide wrote:
The fact that this method is primarily used by chefs to cut costs is another unattractive aspect that may account for food poisoning because of the temperature range involved.

It is not used to cut costs. It is used to improve quality, yield and reduce waste
It is used in the best and most expensive restaurants in the world.

There are safety rules to be followed for SV just as there are for ANY cooking method whether it's boiling, grilling, refrigeration, etc

It is perfectly safe.

Big Katuna wrote:
Yes, we are trained to think that meat needs cooked to 160 to be safe.
The reality is time matters too. 130 for two hours is the same as 160 for five minutes.
If you follow the published charts you won't have any issues.

It sounds as if you could teach people a lot about Sous Vide cooking. Here's a tip that I've seen used very successfully on this very forum. Start a cottage industry doing, 'SVG'(Sous Vide Gatherings). Go ahead and use this forum to advertise. You might think it's a no-no to advertise on this forum, but not so for these demonstrations. Post the links here so that forum members will be taken to your sponsor's ads. Good luck, I hope you're as successful as other's have been.

Francesca Knowles wrote:
Since I can put one or ten perfectly cooked steaks on the table in under twenty minutes, I'm not attracted to this method- but each to his own.

That said:
This former Health Inspector is uneasy about the length of time "sous vide" foods spend in the bad-guys-grow danger zone of temperatures. Temperatures between 40 and 130 degrees are growth zones for all kinds of bacteria, and the vacuum packaging used by most in this process adds the further risk of botulism poisoning. (Botulism growth occurs only in airless environments such as vacuum packs) Especially if holding for future use, foods processed this way require very special handling, most notably immediate refrigeration if not served right out of the pot.

Presumably buyers of specialized equipment to cook this way will read warnings etc. supplied with such units, but just in case some don't here's what this sous vide site has to say about it;

Polyscience wrote:

A: Sous Vide Cooking Process
As with any food process, sous vide requires specified food handling practices to prevent, eliminate, or reduce the food biological, chemical, and physical hazards to a safe level.

Three important aspects require additional attention:

-When food is vacuum packed Vacuum-packaged food creates an anaerobic (oxygen-free) or reduced oxygen environment. With improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained.

-Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly. The longer food is in the “danger zone” — temperatures between 40°F and 140°F (4.4°C to 60°C) — the faster bacteria can multiply and the more dangerous they can become.
When food in pouch has finished the required cooking time, it has to be removed and served immediately, or rapidly chilled. Cooling must be less than 6 hours from 130 to 41ºF.

-Carefully read and incorporate these detailed guidelines into your cooking method to assure safety in each step.
Prerequisites to food preparation.

Make sure that the refrigerator is 41ºF or colder. The colder the refrigerator, the slower the spoilage of ingredients.

-Get an accurate digital food thermometer to check the temperature of the raw and cooked food to assure that it reached a desired end point.

-Get the plastic pouches that the food will be packaged in. Make sure that they are not contaminated.

-Use detergent, warm water, wash , and rinse the food contact surfaces. Sanitize the surfaces with a solution of 1 teaspoon chlorine bleach per gallon of water to prevent cross-contamination.
Be sure to separate the raw ingredient preparation area from the finished product area, or wash, rinse, and sanitize a surface when changing from raw preparation to finished food.

Excellent points, Francesca. In an RV environment with the power fluctuations that are frequently found in campgrounds and the outdoor environment, the points you make become even more salient. The fact that this method is primarily used by chefs to cut costs is another unattractive aspect that may account for food poisoning because of the temperature range involved. We only eat at places where we know the food is prepared fresh instead being kept in a holding pattern.

Yes, we are trained to think that meat needs cooked to 160 to be safe.
The reality is time matters too. 130 for two hours is the same as 160 for five minutes.
If you follow the published charts you won't have any issues.

Since I can put one or ten perfectly cooked steaks on the table in under twenty minutes, I'm not attracted to this method- but each to his own.

That said:
This former Health Inspector is uneasy about the length of time "sous vide" foods spend in the bad-guys-grow danger zone of temperatures. Temperatures between 40 and 130 degrees are growth zones for all kinds of bacteria, and the vacuum packaging used by most in this process adds the further risk of botulism poisoning. (Botulism growth occurs only in airless environments such as vacuum packs) Especially if holding for future use, foods processed this way require very special handling, most notably immediate refrigeration if not served right out of the pot.

Presumably buyers of specialized equipment to cook this way will read warnings etc. supplied with such units, but just in case some don't here's what this sous vide site has to say about it;

Polyscience wrote:

A: Sous Vide Cooking Process
As with any food process, sous vide requires specified food handling practices to prevent, eliminate, or reduce the food biological, chemical, and physical hazards to a safe level.

Three important aspects require additional attention:

-When food is vacuum packed Vacuum-packaged food creates an anaerobic (oxygen-free) or reduced oxygen environment. With improper food handling, some of the most dangerous bacteria can grow, such as salmonella and botulism. Safe food handling and hygiene standards should always be maintained.

-Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly. The longer food is in the “danger zone” — temperatures between 40°F and 140°F (4.4°C to 60°C) — the faster bacteria can multiply and the more dangerous they can become.
When food in pouch has finished the required cooking time, it has to be removed and served immediately, or rapidly chilled. Cooling must be less than 6 hours from 130 to 41ºF.

-Carefully read and incorporate these detailed guidelines into your cooking method to assure safety in each step.
Prerequisites to food preparation.

Make sure that the refrigerator is 41ºF or colder. The colder the refrigerator, the slower the spoilage of ingredients.

-Get an accurate digital food thermometer to check the temperature of the raw and cooked food to assure that it reached a desired end point.

-Get the plastic pouches that the food will be packaged in. Make sure that they are not contaminated.

-Use detergent, warm water, wash , and rinse the food contact surfaces. Sanitize the surfaces with a solution of 1 teaspoon chlorine bleach per gallon of water to prevent cross-contamination.
Be sure to separate the raw ingredient preparation area from the finished product area, or wash, rinse, and sanitize a surface when changing from raw preparation to finished food.

Big Katuna wrote:
This thread is about Sous vide. It was invented in 1799 and cane into wide use in restaurants in the 60s.

Many chains are using SV including Chipotle Grill, Panera Grill and many more.

If you eat in restaurants you have probably eaten food cooked SV and didn't know it.

I use my crock pot which I have always carried. The controller is 3" X 3" and fits inside the crock pot.

No extra space required.

If you don't want to try something different that saves money and makes food taste better that's entirely up to you.

We are camping this weekend and having steaks tonight. I'll put them in the SV about 4:00 and eat whenever everybody wants.

Sounds as if someone owes you an apology, but I'll be real surprised if you get it!

This thread is about Sous vide. It was invented in 1799 and cane into wide use in restaurants in the 60s.

Many chains are using SV including Chipotle Grill, Panera Grill and many more.

If you eat in restaurants you have probably eaten food cooked SV and didn't know it.

I use my crock pot which I have always carried. The controller is 3" X 3" and fits inside the crock pot.

No extra space required.

If you don't want to try something different that saves money and makes food taste better that's entirely up to you.

We are camping this weekend and having steaks tonight. I'll put them in the SV about 4:00 and eat whenever everybody wants.

That's a huge assumption that the respondents haven't tried sous vide. The majority are just telling you they don't see it as fitting their RVing cooking. Most people in this RV forum are not looking for new gadgets. Keeping the rig de-cluttered is a recurring theme. That's not negativity; it's sharing their preferences.