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Non-Cattle Specific Topics
Recipes & Cooking
Sous Vide Cooking
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<blockquote data-quote="Jogeephus" data-source="post: 1397693" data-attributes="member: 4362"><p>I think what you are referring to is you should never chill and re-heat meat that has been cooked at a temp less than 130F. Nothing wrong with cooking a steak at 129-134F then searing and eating it. You'll want to do this 45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C) . </p><p></p><p>What I was doing today was working with re-formed meat and I cooked it at 129F to tenderize the meat. From there I chilled then sliced thin. These slices were then cooked on a hot skillet so they were all essentially seared. I don't think it would have been safe had I chilled the chub then then seared the whole thing then sliced since the majority of the meat would never have reached a safe temp. Basically what I did was use the sous vide to tenderize then I cooked it after it was sliced. I don't see anything wrong with this.</p><p></p><p>I'm still learning sous vide but it seems to have a lot of promise. The best information I've found has been from J. Kenyi Lopez-Alt. He seems to use a lot of common sense and science and he's debunked several food myths. I now cook my chicken breasts to 143F and they are incredible and completely safe.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1397693, member: 4362"] I think what you are referring to is you should never chill and re-heat meat that has been cooked at a temp less than 130F. Nothing wrong with cooking a steak at 129-134F then searing and eating it. You'll want to do this 45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C) . What I was doing today was working with re-formed meat and I cooked it at 129F to tenderize the meat. From there I chilled then sliced thin. These slices were then cooked on a hot skillet so they were all essentially seared. I don't think it would have been safe had I chilled the chub then then seared the whole thing then sliced since the majority of the meat would never have reached a safe temp. Basically what I did was use the sous vide to tenderize then I cooked it after it was sliced. I don't see anything wrong with this. I'm still learning sous vide but it seems to have a lot of promise. The best information I've found has been from J. Kenyi Lopez-Alt. He seems to use a lot of common sense and science and he's debunked several food myths. I now cook my chicken breasts to 143F and they are incredible and completely safe. [/QUOTE]
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