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

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.

"JRStern" > wrote in message
...
> 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
lethality.

I imagine the 3.5 hour cook stated above would get the meat to 130F for 121
minutes.

In article >,
"Pico Rico" > wrote:

> "JRStern" > wrote in message
> ...
> > 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
> lethality.
>
> I imagine the 3.5 hour cook stated above would get the meat to 130F for 121
> minutes.

Not to mention that people regularly grill beef to around 130 F and pull
it off the heat immediately.

Isaac

"isw" > wrote in message
...
> In article >,
> "Pico Rico" > wrote:
>
>> "JRStern" > wrote in message
>> ...
>> > 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
>> lethality.
>>
>> I imagine the 3.5 hour cook stated above would get the meat to 130F for
>> 121
>> minutes.
>
> Not to mention that people regularly grill beef to around 130 F and pull
> it off the heat immediately.
>

Big difference there. The outside, where the cooties are likely to be, gets
well above 130F when grilling. That is why I didn't mention it.

On Sun, 8 Feb 2015 04:16:40 -0800, "Pico Rico" >
wrote:

>
>"isw" > wrote in message
...
>> In article >,
>> "Pico Rico" > wrote:
>>
>>> "JRStern" > wrote in message
>>> ...
>>> > 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
>>> lethality.
>>>
>>> I imagine the 3.5 hour cook stated above would get the meat to 130F for
>>> 121
>>> minutes.
>>
>> Not to mention that people regularly grill beef to around 130 F and pull
>> it off the heat immediately.
>>
>
>Big difference there. The outside, where the cooties are likely to be, gets
>well above 130F when grilling. That is why I didn't mention it.

I'm still fuzzy on that, that internal temperatures on roast turkeys
and whatnot never get above boiling, looks like about 165 is typical.
And red meat is cooler:

Rare 125 + 3 minute rest
Medium rare 130-135
Medium 135-140
Medium well 145 + 3 minute rest 140-150
Well done 155+
Ground 160

Hmph. Interesting. Thanks. Still getting used to this sous vide
business. Seems such a waste to run an oven at 400 degrees just to
get the center up to 130 ...

J.

On Sunday, February 8, 2015 at 10:30:10 AM UTC-7, JRStern wrote:
> On Sun, 8 Feb 2015 04:16:40 -0800, "Pico Rico" >
> wrote:
>
> >
> >"isw" > wrote in message
> ...
> >> In article >,
> >> "Pico Rico" > wrote:
> >>
> >>> "JRStern" > wrote in message
> >>> ...
> >>> > 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
> >>> lethality.
> >>>
> >>> I imagine the 3.5 hour cook stated above would get the meat to 130F for
> >>> 121
> >>> minutes.
> >>
> >> Not to mention that people regularly grill beef to around 130 F and pull
> >> it off the heat immediately.
> >>
> >
> >Big difference there. The outside, where the cooties are likely to be, gets
> >well above 130F when grilling. That is why I didn't mention it.
>
> I'm still fuzzy on that, that internal temperatures on roast turkeys
> and whatnot never get above boiling, looks like about 165 is typical.
> And red meat is cooler:
>
> Rare 125 + 3 minute rest
> Medium rare 130-135
> Medium 135-140
> Medium well 145 + 3 minute rest 140-150
> Well done 155+
> Ground 160
>
> Hmph. Interesting. Thanks. Still getting used to this sous vide
> business. Seems such a waste to run an oven at 400 degrees just to
> get the center up to 130 ...
>
> J.

Perhaps this article will explain things.

http://en.wikipedia.org/wiki/Sous-vide

=============

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?

On Sat, 07 Feb 2015 17:21:20 -0800, 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.

Starting with irradiated now sterile meat would be best!

Yeah, that factory vacuum bagged meat that Bryan is touting is not
something I'd cook without washing off first in cold water, to wash
off as much surface bacteria as possible. I don't have nearly the
confidence Bryan does in the sanitary nature of those factory sealed
vacuum sealed bags.

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

On Sun, 08 Feb 2015 18:05:57 -0600, John Kuthe >
wrote:

>Yeah, that factory vacuum bagged meat that Bryan is touting is not
>something I'd cook without washing off first in cold water, to wash
>off as much surface bacteria as possible. I don't have nearly the
>confidence Bryan does in the sanitary nature of those factory sealed
>vacuum sealed bags.

I'm ambivalent about the prepackaging but I understand it, I've had
some awful experiences with meat cut at the local grocer and we don't
even want to ask about reground ground beef.

J.

On Sun, 08 Feb 2015 17:21:39 -0800, JRStern >
wrote:

>On Sun, 08 Feb 2015 18:05:57 -0600, John Kuthe >
>wrote:
>
>>Yeah, that factory vacuum bagged meat that Bryan is touting is not
>>something I'd cook without washing off first in cold water, to wash
>>off as much surface bacteria as possible. I don't have nearly the
>>confidence Bryan does in the sanitary nature of those factory sealed
>>vacuum sealed bags.
>
>I'm ambivalent about the prepackaging but I understand it, I've had
>some awful experiences with meat cut at the local grocer and we don't
>even want to ask about reground ground beef.
>
>J.

Grinding meat is the best way to grinding pathogens in!

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

In article >,
"Pico Rico" > wrote:

> "isw" > wrote in message
> ...
> > In article >,
> > "Pico Rico" > wrote:
> >
> >> "JRStern" > wrote in message
> >> ...
> >> > 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 thermal death table says beef at 130F for 121 minutes gives a 7-log10
> >> lethality.
> >>
> >> I imagine the 3.5 hour cook stated above would get the meat to 130F for
> >> 121
> >> minutes.
> >
> > Not to mention that people regularly grill beef to around 130 F and pull
> > it off the heat immediately.
> >
>
> Big difference there. The outside, where the cooties are likely to be, gets
> well above 130F when grilling. That is why I didn't mention it.

Interestingly, grilling to 130 F and pulling the meat off the heat will
not take care of any baddies *inside* the meat (in a deep cut or poke
from a meat hook for example), while spending a couple hours at 130 F in
a sous vide water bath will do them in pretty nicely.

Isaac