Jump to content

Anonymous Modernist 1187

general member
  • Posts

    2
  • Joined

  1. I want to slow cook the meats for 24 hours in a water bath at 131 degrees. The health department considers this hot-holding and it must be done at 155 for red meats. But this will defeat the purpose of slow cooking it and keeping it medium rare. So I need scientific proof that it will kill pathogens, and not promote pathogen growth.
  2. I am a small restaurant and wanted to try something new to my town, specifically cooking a steak sous vide, freezing it in liquid nitrogen, then deep frying it. However, my health department won't allow me to to keep the steak in at 131 degrees for more than 4 hours. My local inspector wrote the following: unless scientifically proven to be effective in preventing the growth of foodborne pathogens (lab testing). Those test results would have to be provided to our office for review and written approval. Thanks. I have not yet purchased the book....saving up for it, can someone send me in the correct direction for this, if it is contained in the book then please let me know, but I can't afford lab testing myself. Thanks a million Chris
×
×
  • Create New...