Okay, so let's run a hypothetical with store bought ground beef. I season, form patties and vacuum seal. Then I cook from refrigerated temp of 41F. The patties are 6 ounces, 4 to 4 1/2 inches wide and a bit over 1 inch thick, let us say about 30 millimeter thick. Cook time via sous vide using Mr. Baldwin's guide is about 1 1/4 to 1 1/2 hours. I cook at 140F to 150F depending on the consumer's preference. They are finished in a deep fryer at 400F. If I want to hold these for a period of time, say up to 2 or 3 hours, a 125F bath would do without undue concern, since the burgers are vacuum packed. In fact, I could cook them (given enough time) and serve as rare. But Mr. Baldwin starts at 131F and that I take that as a good place to start holding my burgers until time to finish and the lowest temperature I would cook them at so they would be medium-rare.
Since I am in the Philippines which often does not enforce the same standards of food safety and handling that are common in the USA (though they surely do teach them in their culinary courses here), I tend to preparing burgers medium to medium-well. But I still need to hold them for the above mentioned periods until time to finish. The 131F to 135F range seems to be a safe place to keep them for extended periods without food safety issues or degradition of the finished product?
Edited by Tatoosh, 06 March 2012 - 07:22 PM.