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What Are You Cooking Sous Vide Today? (Part 3)


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A cousin of mine and his wife came for a visit a few years ago from Holland.  They couldn't believe the size of the meat portions they were served in restaurants.  It was way more than they were used to.

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On 5/4/2021 at 12:46 PM, btbyrd said:

It's an old school steakhouse thing (e.g, Peter Luger's) typically done on cuts that are big/thick enough to be shared (which this was, even though I was the only person eating it). It also helps distribute the sauce evenly. And it lets you eat the meat from the rib bone whenever you please instead of waiting until the end.

OK, but look at all the moisture loss, Theres a pool. How is this something to want?

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  • 2 months later...

OK food scientists out there, here is a question slightly out of left field.



When you cook say beef  sous vide, at various temperatures there are various reactions ( https://douglasbaldwin.com/sous-vide.html#Safety ....Muscle meat is roughly 75% water, 20% protein and 5% fat and other substances. The protein in meat can be divided into three groups: myofibrillar (50–55%), sarcoplasmic (30–34%) and connective tissue (10–15%). The myofibrillar proteins (mostly myosin and actin) and the connective tissue proteins (mostly collagen) contract when heated, while the sarcoplasmic proteins expand when heated. These changes are usually called denaturation.

During heating, the muscle fibers shrink transversely and longitudinally, the sarcoplasmic proteins aggregate and gel, and connective tissues shrink and solubilize. The muscle fibers begin to shrink at 95–105°F (35–40°C) and shrinkage increases almost linearly with temperature up to 175°F (80°C). The aggregation and gelation of sarcoplasmic proteins begins around 105°F (40°C) and finishs around 140°F (60°C). Connective tissues start shrinking around 140°F (60°C) but contract more intensely over 150°F (65°C).)


My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.


Example: If I was to heat meat to 80c (to cook vegetables or sauce for example) then return the temperature to say 55c, will "....aggregation and gelation of sarcoplasmic proteins..." start to occur (or reoccur)?

I do understand any compression or shrinkage (and expelling of water) is probably not reversible.



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5 hours ago, Bernie said:

My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.

The reaction the respective components of your item undergo are irreversible and will occur at said temperatures.


To stay with your example: If you take a piece of meat and drop it into a 80 oC bath it will reach the 55 oC internal temperature on its way to the target temperature, and said reactions will occur. Returning later to the lower temperature will not alter the result, as the reaction will have reached completion.


If the overall time above 55 oC (e.g. at 80!oC) however is insufficient and does not allow the reaction to come to completion, then a return to 55 oC will drive the described reaction to completion. In the extreme, think searing meat, were you expose the meat to very high temperatures for very short time, thus leaving most if the interior unaffected by these temperatures. 

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  • 2 months later...

I just unearthed a sealed package of chicken breasts from sometime earlier this year when summer was a-cumin in. May or June. There's no date. (What was I thinking?) The label says it was cooked at 145F and I'm sure it cooked at that temperature for at least 2.5 hours, maybe 3 to 4 hours. Why I didn't label it more carefully is a mystery. Why I forgot it and allowed it to be buried in a crisper drawer is an even greater mystery.


My question is, can I count on it still to be pasteurized after all this time? Note that "all this time" consistutes a range of 4 - 5 months. The bag has no air gaps, no poofiness. It has been refrigerated.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I'd toss it. Per Doug Baldwin:



While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at

  1. below 36.5°F (2.5°C) for up to 90 days,
  2. below 38°F (3.3°C) for less than 31 days,
  3. below 41°F (5°C) for less than 10 days, or
  4. below 44.5°F (7°C) for less than 5 days

to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin.

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I did super thick pork chops yesterday.  We were helping Jessica pack up her apartment (in preparation to moving home for a bit 😳), so they went for more like 5 hours than 4 (which is what I usually do) and they were perfect.  Not mushy at all, which I was afraid of.  


My only issue with the chops is that you get that squiggy stuff (I have no idea what it is) that oozes out of the sides of the chops and solidifies inside the cooking bag.  I scrape it off as best I can.  I also dislike the imprint of the pattern of the vacuum bag which is still on there after searing.  But those are minor complaints.  

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@Kim Shook 


Im very pleased you are working w SV.


it doesn't do everything , but what it does it does


perfectly , once you train your set-up


total time in a bath is + / -  by a reasonable amount


once you met the time for tenderness  that suits you.


""s white pork ""  ie the loin ( the larger muscle )


can be transformed from dry and flavorless


to something very different .


most people would like `140 F


but 135 and lower to 130 f   ( w the appropriate time change for tenderness )


tender , juicy , flavorful ( your rub or coating )




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