|
![]() |
#11 | |
Raw Dog
![]() |
![]() Quote:
I already know that I don't want my beef cooked above 135° and my pork above 140°. From there I use the minimum time, and if I cook it a bit longer; no worries. Using a 1" Pork chop as an example, I don't think there would be any noticeable textural differences between a chop cooked for an hour vs one that has been cooked for 3 hours. With that big of a window, I don't see any reason to really worry about the cook time. As long as I hit the minimum, I'm fine. If using a more delicate piece of protein, like fish, I would pay more attention to the time. As for the pasteurizing the meat, I read the min temp is 130° and the food needs to be held there for 112 min to completely kill all bacteria. As the temp goes up, the time needed to pasteurize comes down. When I did the rack of lamb, I cooked it at 130° for this reason. I prefer my lamb at 125°. I am finding with the sous vide method, since the doneness is edge to edge, I can actually cook meat to a higher temp, since I don't have to worry about the outer portion being overcooked while trying to reach the desired temp in the center.
__________________
Sex junkie looking for a dealer |
|
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|