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Anne Whateley posted:Which steak will hit 140° faster, one in a 140° environment or a 200° environment? You're still talking about *5 hours* or so to reverse-sear a big chunk of prime rib and get the interior up to 125 or so. If there's contamination that's going to make you sick, that's plenty long enough. It's a big thick single hunk of meat, not pre-frozen ground beef. It's surface contamination you should be concerned with, and if you're concerned about something more than that, you should be cooking it to well-doneness anyway, and if you're doing that you shouldn't be buying a prime rib roast.
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Jan 21, 2016 21:27
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Phanatic posted:You're still talking about *5 hours* or so to reverse-sear a big chunk of prime rib and get the interior up to 125 or so. If there's contamination that's going to make you sick, that's plenty long enough. If surface contamination is the risk, then you're talking about an environment (170 or so) where most food pathogens have a 7-log reduction immediately, versus a temp (128) which is still in the danger zone.
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Jan 21, 2016 21:35
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Phanatic posted:It's surface contamination you should be concerned with, and if you're concerned about something more than that, you should be cooking it to well-doneness anyway, and if you're doing that you shouldn't be buying a prime rib roast. And even then, a quick dip in boiling water would probably take care of any surface bacteria. Though I've never bothered doing that for oven roasts and, as mentioned, they take forever to warm up. Come to think of it, the best argument for sous vide would be to carve the ribs out and sous vide that first for 72 hours, since ribs could actually benefit much more from a longer cooking time than the roast itself.
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Jan 21, 2016 21:36
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Just joined the sous vide train and loving it.  Was curious what goons experience with this <a href="http://www.amazon.com/Vacuum-Sealer-Food-Preservation-Sous/dp/B014EJQ9UM/?tag=serieats-20">one</a> (as recommended by Kenji). Worth it? Is there a better one out there that I should be looking to acquire?
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Jan 21, 2016 22:28
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I just use the $50 (on sale) foodsaver and order large cheap rolls. http://www.amazon.com/FoodSaver-V2244-Vacuum-Sealing-System/dp/B0044XDA3S http://www.amazon.com/dp/B00NI3IQAW
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Jan 21, 2016 23:01
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Flash Gordon Ramsay posted:If surface contamination is the risk, then you're talking about an environment (170 or so) where most food pathogens have a 7-log reduction immediately, versus a temp (128) which is still in the danger zone. If that's the case, though, does everyone dip their short ribs in boiling water before 48-72 hour cooks? I never have, and it's been fine. Unless there's a huge difference between 128 and 133 or whatever the modernist recipe recommends?
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Jan 22, 2016 02:14
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a foolish pianist posted:If that's the case, though, does everyone dip their short ribs in boiling water before 48-72 hour cooks? I never have, and it's been fine. Unless there's a huge difference between 128 and 133 or whatever the modernist recipe recommends? I don't think its widespread but I'm sure I've read of that proposed as a way to reduce the weird exterior color and possible funky flavors in super long cook.
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Jan 22, 2016 06:16
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a foolish pianist posted:If that's the case, though, does everyone dip their short ribs in boiling water before 48-72 hour cooks? I never have, and it's been fine. Unless there's a huge difference between 128 and 133 or whatever the modernist recipe recommends? There is; bacteria start dying around 129-131 degrees. Jan posted:And even then, a quick dip in boiling water would probably take care of any surface bacteria. Though I've never bothered doing that for oven roasts and, as mentioned, they take forever to warm up. The problem is, boiling the surface will not destroy botulinum spores. Doesn't matter when oven cooking, but it is a problem in a vacuum bag at 128 degrees. That said, I've done a couple prime ribs without dying. But IIRC I did them at 135.
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Jan 22, 2016 08:48
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N/m wrong thread
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Jan 22, 2016 19:40
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Choadmaster posted:There is; bacteria start dying around 129-131 degrees. How is that a problem? Botulinum can only sporulate in an anaerobic environment. It can only produce the botulinum toxin when it sporulates. The surface of your short ribs has never been an anaerobic environment, so it's exceedingly unlikely that there are any botulinum spores there, and it's also exceedingly unlikely that the interior of your short ribs has any c. botulinum hiding in it. Seriously, botulism is way, way, way down the list of foodborne illnesses. There are only about 150 cases per year in the entire US, and of those well over half are either infant botulism or from clostridium getting into wounds, only about 20 of those 150 cases are from food, and I'd be surprised if fewer than 18 of *those* didn't involve canning. quote:That said, I've done a couple prime ribs without dying. But IIRC I did them at 135. I did short ribs with the Modernist Cuisine recommendation of 144 for 72 hours. I'd been planning to dunk them in boiling water first, but I just plumb forgot. No off flavors or smells and they turned out to be loving amazing, but I'd still probably dunk them in the future just because of the reports from others of that happening.
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Jan 22, 2016 19:55
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Phanatic posted:How is that a problem? Botulinum can only sporulate in an anaerobic environment. It can only produce the botulinum toxin when it sporulates. The surface of your short ribs has never been an anaerobic environment, so it's exceedingly unlikely that there are any botulinum spores there, and it's also exceedingly unlikely that the interior of your short ribs has any c. botulinum hiding in it. Seriously, botulism is way, way, way down the list of foodborne illnesses. There are only about 150 cases per year in the entire US, and of those well over half are either infant botulism or from clostridium getting into wounds, only about 20 of those 150 cases are from food, and I'd be surprised if fewer than 18 of *those* didn't involve canning. Botulinum spores are *everywhere*. Floating all around you in the air, in the dust on your desk, and quite possibly on the surface of your short ribs. Boiling won't destroy them, and sous vide by its very nature creates an anaerobic environment, just like canning. This is very different from most cooking processes. This means that, just like canning, botulinum is a reasonable concern when cooking sous vide. You shouldn't let your food is sit in a sub-130 degree bath for more than a few hours. That's hardly controversial advice. Choadmaster fucked around with this message at 21:03 on Jan 22, 2016 |
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Jan 22, 2016 20:59
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Either way, it's going to be pretty obvious when you have active bacteria of any sort in your meat bag, because it will puff up with air.
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Jan 22, 2016 22:32
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So I'm going to pick up a sous vide IC when my refund comes in. Is the Anova the go to IC to get right now?
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Jan 23, 2016 22:28
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Yeah, if you can get the older anova for a discount that would be good too
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Jan 23, 2016 22:50
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What's the generally accepted torch to go with a searzall?
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Jan 26, 2016 01:30
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AnonSpore posted:What's the generally accepted torch to go with a searzall? It's only designed to work with a TS8000 torch head and a 16.4oz propane tank.
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Jan 26, 2016 01:33
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Bernzomatic TS8000
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Jan 26, 2016 01:33
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Hello do you have a minute to talk about the church of TS8000 and how to let propane into your life?
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Jan 26, 2016 05:45
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deimos posted:Hello do you have a minute to talk about the church of TS8000 and how to let propane into your life? "Get away from me, I just need a few things at this home depot, why are you even here"
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Jan 26, 2016 05:47
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I sell sous vide, and sous vide accessories.
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Jan 26, 2016 06:20
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I'm a big dumb dumb when it comes to cuts of meat. I have a boneless pork loin roast here but I'm not sure what part of the loin it comes from. Does it matter when it comes to sous vide? I'm assuming I don't treat this as a chop. Anyone got a time/temp? It's 2" thick.
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Jan 27, 2016 20:32
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DARPA Dad posted:I'm a big dumb dumb when it comes to cuts of meat. I have a boneless pork loin roast here but I'm not sure what part of the loin it comes from. Does it matter when it comes to sous vide? I'm assuming I don't treat this as a chop. Anyone got a time/temp? It's 2" thick. Yeah, it's a thick chop basically. 65C for 90 mins is what I would do, I think.
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Jan 27, 2016 21:18
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Subjunctive posted:Yeah, it's a thick chop basically. 65C for 90 mins is what I would do, I think. 2" requires 2hr @ 65 to pasteurize... Personally I'd do 2:30 @ 60 if I was in a hurry or 5hr @ 55 if not.
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Jan 27, 2016 23:44
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Oop, yeah, that's better!
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Jan 27, 2016 23:52
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So I'm veeding some corned beef I brined for 9 days. 48 hours at 140F. Can't wait until tomorrow.
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Jan 29, 2016 03:04
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dutchbstrd posted:So I'm veeding some corned beef I brined for 9 days. 48 hours at 140F. Can't wait until tomorrow. If it's anything like what I used/made when it's on sale after St. Patty's day it'll be amazing.
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Jan 29, 2016 04:14
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Can I puddle stuff in my Dutch Oven? It's enameled cast iron. I know cast iron skillets don't like water but what about the Dutch Oven?
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Jan 29, 2016 05:57
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DARPA Dad posted:Can I puddle stuff in my Dutch Oven? It's enameled cast iron. I know cast iron skillets don't like water but what about the Dutch Oven? Sure but why? Get something that will hold in heat rather than radiating all over the place.
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Jan 29, 2016 06:48
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I thought it would hold in heat 
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Jan 29, 2016 14:50
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It holds heat well enough when you have the stove gas burners on. When you're talking about heating up a pot using a handheld heater, it's a different matter. Personally I'd be more worried about the exposed cast iron edges being near humidity
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Jan 29, 2016 16:57
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The dutch oven will be destroyed.
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Jan 29, 2016 17:45
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Okay, thanks guys for saving me from doing something horrible
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Jan 29, 2016 18:20
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DARPA Dad posted:Okay, thanks guys for saving me from doing something horrible Just go down to Walmart and get a $10 beer cooler, cut a hole in the lid. Done.
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Jan 29, 2016 20:28
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Steve Yun posted:Personally I'd be more worried about the exposed cast iron edges being near humidity Most of those aren't actually exposed cast iron, just a different color/type of enamel.
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Jan 30, 2016 00:41
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Okay in that case cast iron should be okay. I think plastic is better since it will radiate less heat and therefore require less electricity but several people use metal pots for sous vide and they get along fine.
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Jan 30, 2016 00:57
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Cast iron also has the advantage that the temp won't drop as much when you put the food in.
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Jan 30, 2016 01:02
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Plinkey posted:If it's anything like what I used/made when it's on sale after St. Patty's day it'll be amazing. Yep. It was incredible. Totally worth it.
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Jan 30, 2016 06:07
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The heart capacity of iron is far below that of water. Nope.
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Jan 31, 2016 06:46
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You'd be better off with a similar mass of lexan than iron if it was only mass heat capacities that mattered. It's more useful to have the container less thermally conductive and have lower emissivity. Plastics are the way to go. Get your heat stability from fancy electronics and more water.
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Jan 31, 2016 06:50
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dutchbstrd posted:Yep. It was incredible. Totally worth it. Time for left overs Rubens.
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Jan 31, 2016 08:53
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