On Saturday, February 7, 2015 at 3:21:16 PM UTC-10, JRStern wrote:
> On Sat, 7 Feb 2015 16:08:32 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> >Two days ago, I did it at 130F for about 3.5 hours, then chilled it in an ice
> >bath overnight, and refrigerated it at about 30F--it was a bit frozen. This
> >evening, I put it on a hot, peach wood fired grill, and it came out as tender
> >as a strip, though with chuck, rather than loin flavor.
> >
> >Meat that is already vac packed is ideal for sous vide.
> >
> >I had the steak with Flamin' Hot Lay's potato chips and a bottle of IPA @ ~45F,
> >not over ice. The last time I used the sous vide method, I did it for too long,
> >and the meat got a bit too mushy.
> >
> >--Bryan
>
> I'm curious, is that supposed to be enough heat to kill any bacteria
> or parasites, or do we just assume it's pretty clean as it comes to
> you? Or do you start with gamma-ray irradiated meat?
>
> J.

My guess is that the meat is pretty safe. You can marinate it in an acidic mix if you're scared of germs. This is a double-cooking method that will probably get more popular in the restaurants. Well, that's my awesome opinion anyway. You can cook steaks using this method and hold it for hours without over-cooking. When you get an order for a steak medium-rare, pop one of these babies on a hot grill and you got a perfectly cooked steak in a little more than a couple of minutes. You don't even need a lot of skill to do this. What's not to love?