weedy

so far holding up just fine!

Yes, but those numbers hardly tell the whole story we routinely eat fish cooked to 112F in a pan. or sous vide proteins cooked to 130-135F. and we don't worry about botulinum the real question is whether something anaerobic has a chance to grow into something dangerous in 2 hrs below 130F.

The question I suppose is whether spores, or ANYTHING harmful, has a chance to grow in less than 2 hrs traveling in “the danger zone”. Baldwin says somewhere “no”. Although i got some more direct opinions more along the lines of ‘you should be fine but I can’t PERSONALLY tell you it’s okay’. Anyway. I froze it and rethermed it there and it was fine and so far no one died. (And secreto is declicious). But i STRONGLY suspect I didn’t have to.

I suppose it’s less than the 3-4 hours in the danger zone rule. But I decided to freeze it anyway. It’s probably overkill though.

So... I’m doing an iberico secreto Sous Vide for 72 hrs. But here’s the question: i need to serve it about 1.5hra drive away. So, would you: take it out of the bath and drive it there and then Retherm to temp (so it’s borderline In The “danger zone” for those 2 hrs) or freeze it before the trip? Theroretically it’s not in the unsafe zone long ENOUGH ago be a problem but I’m open to thoughts. Thanks

I thought nothing could be worse than her tv show. Apparently I was wrong.

That’s essentially what gin is though. Juniper infused vodka. I’ve done it as a quick pressure infusion in an isi whip.

Topolobampo.

Yes. I might not have quibbled as much with the word ‘durable ’ (although I could) but I cannot “rely” on a device that reports its temp inaccurately.

Thanks. I shall try. Thursday night: Topolobampo. Perhaps my favourite restaurant in the country (if not the world) one suffers for one’s art...

“Better” is a judgment call. You cant submerge it to CLEAN it so I’d much rather use a (washable) hotel pan in the bath with a circulator.

Hard to call a less accurate device ‘more reliable’. I havent turned on my SVS since I got my first circulator.

I’m on the road until mid Sept. so it’s a day of catering backstage (which is consistently excellent as we have a team traveling with us with flight cased kitchens et al) followed by a dinner at whatever the next city’s best restaurant is. And repeat. Life is tough. <g> But it I miss cooking and like seeing what you lot are doing! Last night: barbecue in Kansas City.

When there are $99 circulatory I think the days of non-circulating water baths like the SVS are passed. Or should be.

Yes. Otherwise the bath will be quite sticky.

I find the 12l cambro is the perfect size for most things.

If I want to broil it, I don’t SV. The butter poach is a different, softer, texture. I par boil very quickly just to be able to shell them. And then bag with butter and SV cook at low temp... 125 ish for 20 mins.

Me too.

I like chicken breast at 140/145 because I love that texture and juiciness. If you want it to shred like a more traditionally cooked breast then you can cook it at higher temp. If I’m doing chicken for tacos I’ll up the temp a bit. But then I love chicken sashimi in Japan as well. Same with pork. I don’t LIKE it cooked all the way through unless it’s stewed. A scallop sears and is done, in a hot pan, in a minute or two. So there’s no benefit to SV. OTOH lobster poached in herbed butter in the bag at low temp is, again, a texture you don’t get other ways. Natirally some people would rather the texture of a boiled lobster. Not me.

I think it’s far and away the best way to cook chicken breasts. no matter how I finish them afterward. Also the best duck breast, chicken thighs, pork chops, short ribs, steaks, and burgers. Other than occasionally butter poaching shrimp or lobster SV, I’m not generally a fan for fish because it’s too easy and quick to do fish in a hot pan.

2.5 inches is a completely different story. It certainly looked much thicker (said the actress to the bishop...)

The ‘my grandfather smoked for 40 years so smoking must be safe” argument... This what the ChefSteps Joule app says at 131F

exactly. if it's THAT thick, it won't reach temp at the core soon enough to be safe without sitting at that 'danger zone' temp for more than 4 hours. so once you're in for 4 hrs you need to be in for long enough for pasteurization.

Fwiw Sous Vide dash says to pasteurize to core a 4” diameter pork cylinder it takes 9 hours at 135F It won’t reach core temp in less than 4 hours so it’s not actually SAFE to cook it short of reaching pasterusing time.