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Will it Sous Vide

xfire_ATX
xfire_ATX Posts: 1,184
in EggHead Forum
I dont Sous Vide (yet) but have been following to get a better feel for the process and am now following this from Lifehacker.

http://skillet.lifehacker.com/welcome-to-will-it-sous-vide-the-immersion-cooker-col-1785515345
XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, 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. 
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    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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  • blind99
    blind99 Posts: 4,974

    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
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited August 2016
    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.

    @blind99 How long? What temp? I tried to find that answer the other day, but didn't find a consensus. I settled on 133° for two hours. The eggs looked and fried as normal the next morning for breakfast (in other words, the SV didn't "cook" them). Of course, I don't know if 133/2 actually pasteurized them.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • buzd504
    buzd504 Posts: 3,877
    Using sous-vide for poached and soft boiled (and boiled, for that matter) egss works great.
    NOLA
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @Carolina Q poly science tool says 134.6 for 58 min
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  • blind99
    blind99 Posts: 4,974

    @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
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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    http://www.fsis.usda.gov/wps/wcm/connect/5235aa20-fee1-4e5b-86f5-8d6e09f351b6/Shell_Eggs_from_Farm_to_Table.pdf?MOD=AJPERES


    Glad everyone's in agreement!!

     

     

     

     

     

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • blind99
    blind99 Posts: 4,974
    @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
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  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • J-dubya
    J-dubya Posts: 173
    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 do 125 for like an hour then into the ice bath, at 130 there will be sone color changes. I eat a lot of eggs, so while the odds are low, it's worth it to me to pasteurize. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    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 do 125 for like an hour then into the ice bath, at 130 there will be sone color changes. I eat a lot of eggs, so while the odds are low, it's worth it to me to pasteurize. 
    If 140something for 3-5 minutes will do it, I wanna know! No special equipment needed, except a T-pen, and most of us have one.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • J-dubya
    J-dubya Posts: 173
    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. =)
    I do 125 for like an hour then into the ice bath, at 130 there will be sone color changes. I eat a lot of eggs, so while the odds are low, it's worth it to me to pasteurize. 
    If 140something for 3-5 minutes will do it, I wanna know! No special equipment needed, except a T-pen, and most of us have one.
    You are going to see major changes in texture at 140, plus I don't think it's enough to be safe. 125-130 for 30-60mins is ideal. 
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  • blind99
    blind99 Posts: 4,974
    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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  • J-dubya
    J-dubya Posts: 173
    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. 
    That's the traditional method (need the yolk to hit 138), but sous vide is superior - certainly in the result, but probably safety wise as well. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • J-dubya
    J-dubya Posts: 173
    ^ cool, thanks for sharing! 
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  • gdenby
    gdenby Posts: 6,239
    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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  • HeavyG
    HeavyG Posts: 10,380
    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!

    He actually already coverd that on his website a few years back: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Carolina Q
    Carolina Q Posts: 14,831
    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!

    He actually already coverd that on his website a few years back: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
    Almost 3 years ago? Man, I don't remember last week!! =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • xfire_ATX
    xfire_ATX Posts: 1,184
    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 Q200, Old Weber Kettle, Rectec RT-B380, 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. 
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    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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