<< In particular, "Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12]">>
Is followed by: <Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat. Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate. Pasteurised food can then be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.[4]> If I am going to refrigerate and store pasteurized food, I chill it immediately in an ice water bath. Nothing is idiot-proof. Greg -----Original Message----- From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig Sent: Thursday, September 19, 2013 1:45 PM To: Mercedes Discussion List Subject: Re: [MBZ] OT: Cooking Sous Vide On Thu, 19 Sep 2013 12:02:50 -0700 "Greg Fiorentino" <gf...@dslnorthwest.net> wrote: > I have been curious about this technique for the last few years, > toying with the idea of springing for the $400 or so for the early > consumer grade water oven. I was deterred by the price and also the > lack of space for such an appliance in my kitchen. > > .... > > Does any of you do this? Never heard of it before, so I looked it up: https://en.wikipedia.org/wiki/Sous-vide Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times -- 72 hours in some cases -- at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier. The article continues on, talking about History, Essential features, Limitations, Modern use, Temperature control, and Safety. In particular, "Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[12]" Craig _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
