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Will it Sous Vide
http://skillet.lifehacker.com/welcome-to-will-it-sous-vide-the-immersion-cooker-col-1785515345
Not quite in Austin, TX City Limits
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Comments
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I can speak for the bacon. It's good. And fries up super quick. I browned both sides. Chef steps leaves one side floppy.
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just got my machine. first cook was pork tenderloins. I'm not sure it was worth the extra work of bagging and setting up the SV and all that. but it made timing really easy - when we were ready to eat I just threw them on the grill for a few minutes to brown up. and the texture was consistent and perfect across every bite.
second 'cook' was pasteurizing eggs. I've got a little one who's favorite part of a fried egg is the "oke." I haven't given her salmonella yet but now that I have the machine I thought I'd give pasteurized eggs a try.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:
second 'cook' was pasteurizing eggs. I've got a little one who's favorite part of a fried egg is the "oke." I haven't given her salmonella yet but now that I have the machine I thought I'd give pasteurized eggs a try.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Using sous-vide for poached and soft boiled (and boiled, for that matter) egss works great.
NOLA -
@Carolina Q poly science tool says 134.6 for 58 min
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@Carolina q I did them at 135. I was planning for 75 minutes, they probably went about 90. whites were a little cloudy but they fried up just fine. Here's the reference I used:
http://www.douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg
to drill a bit deeper, there's a paper out this year that found 99.997% salmonella kill occurs at the following time/temps:
60 minutes, 134 degrees
100 minutes, 132 degrees
So 133 for two hours should be plenty. Here's the reference:
Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13233/full
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Here's some of the stuff I found. There are a bunch of sources that claim pasteurization in just a few minutes, using nothing more than a saucepan, a stovetop and an instant read thermo. No SV. Heat to desired temp, remove from heat, let sit for 3-5 minutes depending on who you listen to. Sure beats 2 hours!!
140° 3 min for large (jumbo, 5 min)
http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/
135° 2 hrs, then ice water bath
http://blog.sousvidesupreme.com/2014/08/pasteurized-eggs-sousvide/#sthash.a4ZUiIen.dpbs
160-165°, 3 minutes
http://www.food.com/recipe/homemade-mayo-using-home-pasteurized-eggs-442153
140-150°, 3-5 min
https://www.leaf.tv/articles/how-to-pasteurize-egg-whites/
140°, 3.5 min (Table 6, p9)
http://www.aeb.org/images/Pasteurization_Manual.pdf
142° 3.5 min large (jumbo, 5 min)
http://www.kitchenproject.com/BBQ/PasteurizedEggs.htm
And then there’s the USDA…
The equipment to pasteurize shell eggs isn’t available for home use, and it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.
Glad everyone's in agreement!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina q I know what you mean. it takes a lot more thinking to cook at lower temperatures, than to just cook everything to 165 degrees! in the end we all have to evaluate the risks for ourselves.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back.
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J-dubya said:Carolina Q said:I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:J-dubya said:Carolina Q said:I just emailed Kenji and asked him how to pasteurize whole eggs. He's the Food Lab guy after all. Will report back.
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I read the reference about 140 for 3-5 minutes. There's no way the entire egg comes to that temp immediately. I wouldn't trust doing it that way.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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blind99 said:I read the reference about 140 for 3-5 minutes. There's no way the entire egg comes to that temp immediately. I wouldn't trust doing it that way.
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As always, great response time from Kenji! At 3:48PM ET I emailed this...
Hi Kenji. Quick question for you. I’m interested in pasteurizing my own eggs at home (after I saw your new mayo video the other day), but I’m seeing a zillion different ways to do it. Everything from 3-5 minutes in a pot of 142° water to 2 hours sous vide at 135° to the USDA saying it’s not possible at home! I did a few the other day at 133° for 2 hours. Is it possible and if so, how? Thanks!
At 6:34 PM ET, I received this...
The longer methods are safer and produce better results. 133° for 2 hours should be fine!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
^ cool, thanks for sharing!
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I'd have to look up some info, but my recollection is that as low as 128F will do the job, but it takes like 8 hours. The "nasties" stop growing around 122 - 123, the same temperature where meat proteins begin to break down. But then it takes many hours for them to all die off. SV can be safe at low temps because the food can be warmed far longer than other methods w/o being over cooked.
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Carolina Q said:As always, great response time from Kenji! At 3:48PM ET I emailed this...
Hi Kenji. Quick question for you. I’m interested in pasteurizing my own eggs at home (after I saw your new mayo video the other day), but I’m seeing a zillion different ways to do it. Everything from 3-5 minutes in a pot of 142° water to 2 hours sous vide at 135° to the USDA saying it’s not possible at home! I did a few the other day at 133° for 2 hours. Is it possible and if so, how? Thanks!
At 6:34 PM ET, I received this...
The longer methods are safer and produce better results. 133° for 2 hours should be fine!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:Carolina Q said:As always, great response time from Kenji! At 3:48PM ET I emailed this...
Hi Kenji. Quick question for you. I’m interested in pasteurizing my own eggs at home (after I saw your new mayo video the other day), but I’m seeing a zillion different ways to do it. Everything from 3-5 minutes in a pot of 142° water to 2 hours sous vide at 135° to the USDA saying it’s not possible at home! I did a few the other day at 133° for 2 hours. Is it possible and if so, how? Thanks!
At 6:34 PM ET, I received this...
The longer methods are safer and produce better results. 133° for 2 hours should be fine!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
How about Hot Pockets-
http://skillet.lifehacker.com/will-it-sous-vide-you-picked-hot-pockets-1786400775
https://www.youtube.com/watch?v=wmHSe_S04CU
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting. The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. -
I haven't found a sous vide egg recipe yet that mentions whether the sous vide time and temperature is for a room temperature egg or refrigerated egg, and only one mentioned that it was for a "Large Egg." I don't buy large eggs, so I tried the recipe with an extra large egg and a jumbo egg, both refrigerated @ 37°, and both came out runny, with the jumbo egg being considerably more runny than the extra large. I'm no longer interested in sous vide eggs.
Spring "Trying To Get It Right" Chicken
Spring Texas USA
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