Anonymous Modernist 16092

Maybe the butter? I personally do not use butter for extended Sous Vide preparations.....

Hi there, First of all thanks for taking the effort to read this post (my first on this forum) and your answers. I have been using Sous Vide for a while now, but given I wanted to learn the techniques a bit better first, educate myself on the safety aspects of working with sous vide (bacterial growth in combination with low temperatures) etc, I have been working on the safe® side of the spectrum, ie temperatures of 70 degrees (celcius) and higher for cuts like Pork Belly, Chicken (actually did that at 80 degrees) etc. For an upcoming dinner I am going to prepare a premium piece of Wagyu and a saddle of venison. Clearly, I do not want to prepare these at 70 degrees The way I plan to prepare them, having read about the minimum and maximum times for these cuts is equal for both, being: - meat will come directly out of a cold fridge (say 3 degrees C) - sear the Wagyu and Venison in a very hot pan to give it a nice browning all around, as well as kill any bacteria on the surface of the meat - immediately vacuumseal the meat (clearly each cut in its own bag... I have two sous vide machines, so they will also each go in their own bath) - vacuum bag then goes into sous vide at 55 degrees celcius for 4.5 hours each - based on the thickness of the cut, it will take circa 1.5 hours for the meat to reach 55 degrees and then the other 3hours is to pasteurize - after 4.5 hours take meat out of the Sous Vide, char it above a wok-burner at very high heat (only a couple of seconds) and then it will be immediately served Now, assuming that we will work in a hygienic way, avoiding cross contamination or contamination after the second step where we have seared the meat at very high heat all around, is there anything wrong or risky with the above way of preparation? Thanks a lot! Regards, Michel