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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-12-2013, 03:15 PM
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#16 |
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is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Isn't 133F a bit dangerous? I'm no germ nut myself but lukewarm moist environment for 3 days sounds slightly scary. Why not boost it up to 200? I think even Heston Blumental does his stuff at 200 which is well in the safety zone area.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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08-12-2013, 03:44 PM
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#17 |
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On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
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It is not dangerous.
In fact, it is a vacuum sealed environment so no new pathogens can be introduced. The meat actually gets pasteurized if cooked sous-vide long enough. Killing pathogens is a combination of temperature and time. Being a lower temperature than normal, it needs to be held there for longer to pasteurize the meat (there are charts to help you figure this out). Then, since it is vacuum sealed, you can store it for very long periods of time without worrying about spoilage since the majority of the pathogens were killed. |
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