The Sous VIde Thread

[patrickBOOTH]

Under 130 degrees in a sous vide machine bacteria growth speeds up and multiplies, that's why fresh steak tartare just cut doesn't get you sick.

 

[Bounder]



Can't we all just agree that hamburgers should not be cooked in a ******* sous vide machine.

What about those long summer evenings when good friends eat chips and salsa and drink cold beer while gathered the Anova Precision Cooker?

Why do you hate America, Gomestar?

 

[patrickBOOTH]

I've done that at Gomestar's home, and there certainly weren't burgers in the machine.

 

[Piobaire]



I suppose there is less danger of cross-contamination. But the meat already (probably) has bacteria on it when you buy it. When you grind it up at home, you're still mixing bacteria throughout the meat..

And sometimes you do die from eating steak tartare.

You can simply salt the meat well, let sit in the fridge for a few hours, and then rinse off.

Also, I have never died from eating steak tartare, and have not heard of anyone dying from it. I have however heard of numerous people becoming very ill from E. Coli O157:H7 in their fresh vegetables (which is the bug in question with raw meat too).

 

[sonlegoman]

I use a tupperware type box that is designed for cereal. It has a hole sized flap in it that fits the Anova perfectly. Because of the small footprint and the small surface area of the water, evaporation is nearly zero and the warmup time is less than 10 minutes. The clamp isn't really secure but it isn't really a problem since there isn't a whole lot of movement from the circulator. I just put the ziplock over the side and clamp it down with the clamp of the tupperware. Perfect for a few steaks at a time but not enough to feed a family. And no, I didn't use this morton salt for the steak. Below is the rack I use for searing with blowtorch.

 

[Bounder]



Also, I have never died from eating steak tartare, and have not heard of anyone dying from it.

Not dying, exactly, but still.

 

[Matty123]



You can simply salt the meat well, let sit in the fridge for a few hours, and then rinse off.

Also, I have never died from eating steak tartare, and have not heard of anyone dying from it. I have however heard of numerous people becoming very ill from E. Coli O157:H7 in their fresh vegetables (which is the bug in question with raw meat too).

I have read that the ecoli that was found in the fresh vegetables was a biproduct of factory farms located in the area of the farms where the vegetables were grown. I was under the impression that ecoli does not grow naturally on vegetables.

 

[Piobaire]



Not dying, exactly, but still.

Far more reports from fresh veggies than steak tartare. I was, of course, aware of that instance in Montreal.

I have read that the ecoli that was found in the fresh vegetables was a biproduct of factory farms located in the area of the farms where the vegetables were grown. I was under the impression that ecoli does not grow naturally on vegetables.

It only grows naturally in the guts of warm blooded animals. One of the main sources of contamination of veggies is actually cross contamination in restaurants, per the CDC.

The real answer here is that our food supplies are, on the whole, very clean and free of disease. Even semi-intelligent food handling and acquisition should provide the home chef with safe product.

 

[Bounder]

Not dying, exactly, but still.

Far more reports from fresh veggies than steak tartare. I was, of course, aware of that instance in Montreal.

Well, that's true. But if as many people ate steak tartare as eat salads, I bet there would be a lot more.

 

[Matty123]

Strip, preseared 1 hr at 135. Basic but so good. Very Impressed with the Nomiku

 

[Piobaire]



Well, that's true. But if as many people ate steak tartare as eat salads, I bet there would be a lot more.

Probably but you never know. The cross contamination issue actually concerns me quite a bit as that's a basic mistake; people seem to up their game with raw meat as everyone knows the issues though.

We are doing sous vide 1970s housewife style tonight: corn beef in the crock pot.

 

[Matty123]



Probably but you never know. The cross contamination issue actually concerns me quite a bit as that's a basic mistake; people seem to up their game with raw meat as everyone knows the issues though.

We are doing sous vide 1970s housewife style tonight: corn beef in the crock pot.

The article I read claimed the ecoli on the spinach was caused by runoff from factory farms "acre sized Lakes of animal waste." Im referring to bagged spinach causing illness on the east coast a few years back

 

[Piobaire]



The article I read claimed the ecoli on the spinach was caused by runoff from factory farms "acre sized Lakes of animal waste." Im referring to bagged spinach causing illness on the east coast a few years back

I do not know about that particular case, but yes, improper handling of animal waste and/or manure fertilizer management has also been the vector.

Again, and stats support me, our food system is very clean on the whole and a modicum of care and intelligence is all that's needed by the home consumer to almost eliminate the fear of food borne bacteria.

 

[MSchapiro]

I have a machine that makes acid water, ~2.5pH, which kills surface bacteria, E. coli and salmonella within 30 seconds of contact. I mainly just use it to keep my artichokes from oxidizing and cleaning my work surface/cutting boards, but I know that it is helpful for things like this.

Could one simply make a brine to do the same thing?

 

[b1os]

Brines aren't acidic unless you add vinegar. If you add vinegar to get to ~2.5pH, it will alter the taste.