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Jenny Ngo

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Everything posted by Jenny Ngo

  1. So sous vide pasteurized foods = cooked food = traditionally cooked food. Same rules apply. K yeah that's what I thought but I wasn't 100% sure because of the low temps. Thanks everyone for confirming this.
  2. For example, we have always left stovetop cooked meats out in room temperature for couple hours, even up to 5+ hours depending on how hot it is. Although this is not best practices and something we can't recommend, it has worked fine for us for the last 20+ years. It shouldn't be any different for sous vide cooked meats? At least once its been removed from the vacuum pouch? For example, meats that has been fully pasteurized @ 131F for 4+ hrs shouldn't need to be treated any differently than traditional stovetop cooked meats?
  3. Hey thanks for all the replies. So pasteurizing using Douglas's charts does eliminate the parasite threat. I've been reading up on this and also found that Douglas also implies this: http://forums.egullet.org/topic/118193-fish-sterilization-temps-for-tapeworm-larvae/?p=1596443 http://www.douglasbaldwin.com/sous-vide.html "...While salmon mi-cuit is a popular among sous vide enthusiast, it should never be served to immune compromised individuals. The low cooking temperatures in this recipe are not sufficient to reduce the number of foodborne pathogens or parasites. Since the prevalence of the
  4. Thanks, I understand these pasteurization times work for bacteria but do they also work to kill parasites? (Such as trichinea, tape worms, Anisakis, etc.)
  5. http://www.douglasbaldwin.com/sous-vide.html Table 3.1: Pasteurization Times for FishTable 4.1: Pasteurization Times for PoultryTable 5.1: Pasteurization Times for Meat (Beef, Pork, and Lamb)Will these pasteurization times also kill beef/pork/fish parasites such as trichinea, tape worms, Anisakis, etc.? For example, lets take Beef or Pork. Would cooking them (5mm thickness) at 131F for 2 hours eliminate all parasites?
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