I'm wondering if I can just sous vide the steaks 2 at a time in the afternoon, and sear them right when I serve them? That being said, you could use sous vide to cook them for a specific time/temperature for no risk of pathogens, the results would just likely be fairly dry (mercury would still be an issue in any case, however, but that applies regarless of cooking technique). Any number of anecdotal accounts of people eating something and being fine isn't proof of safety, there's just no such thing. Things are going to get smoky. So, yes...pasteurized food is able to be consumed more safely by people who are immunocompromised or pregnant. Steaks 1-inch thick or less take about 40 minutes to sous vide. And we are not even discussing the effects of low iron levels. Sous vide pasteurization for pregnant wife. Christmas brisket: 7lbs @135 for 48 + @155 for 12. Nog for Eve, Chicago style italian beef sandwiches for tree day (made the giardiniera a few days ago (not featured)). 2. With all that said, the risk is probably low but the cost is high if anything bad does happen. Pasteurizing eggs for nog; 1.25 hours @ 135, then eye of round for 25h @ 132. I get nervous with fish. REDDIT and the ALIEN Logo are registered trademarks of reddit inc. π Rendered by PID 32433 on r2-app-019b4402814413501 at 2020-12-24 03:06:32.512185+00:00 running 6abf2be country code: NL. Been studying Cliff Glavin in old "Cheers" episodes on Hulu... [–]diamauntYour Text Here 0 points1 point2 points 5 years ago (2 children). These guides will be helpful. [+]MrMajors comment score below threshold-7 points-6 points-5 points 5 years ago (1 child), [–]diamauntYour Text Here 1 point2 points3 points 5 years ago (0 children), well, er, thanks for your wholly random "contribution", [–]clunkclunk 9 points10 points11 points 5 years ago (1 child). Prepping for a Christmas Eve play on 7 fishes. Sous Vide Ribeye Steak Temperature and Time. However, there is concern that "undercooked" sous vide food might contain enough pathogens to be a problem with people who have special immunity concerns. Get an ad-free experience with special benefits, and directly support Reddit. Place it in a zip-lock bag and vacuum seal it using the “water displacement” technique. Preheat your sous-vide machine to the desired temperature (see the doneness chart below). Is it safe for pregnant women, children, the elderly, and people with compromised immune systems to eat foods cooked sous vide? Place the steak in a heavy-duty 1-gallon resealable plastic bag. Add the seasoned steak to a zip-lock bag. Comes out tender, be careful removing from bag. At 24oz. If yellow, post-sear with bilirubin lamp, otherwise rinse and serve as-is. I need to increase my cooking temperatures to make sure every thing, especially steaks, is well done. However, they were still delicious, so I’ll definitely be doing this method again; will just lessen the cook time. Pasteurization is the process of heating food to kill pathogenic bacteria, rendering it safe to eat. If you're not cooking fin fish, sous vide can actually make foods saferfor consumption by pregnant women that wouldn't be possible using conventional means, because of the potential to pasteurize meats and eggs! Immerse bag in … In this instructable, my friend Justin and I will show you how to cook the perfect steak using sous vide. 165 is instant kill temperature. The thing to remember is that food safety is a numbers game. Happy Holidays! 130 for about 6 hrs, reverse sear in cast iron, rested about 15 min...turned out great! After looking into sous vide pasteurization it would seem that as long as food is pasteurized, it is super safe (if not safer than any other method). Click here to upload your image ChefSteps (Recipes/Guides) Join the discussion, improve the community! [+]MrMajors comment score below threshold-12 points-11 points-10 points 5 years ago (6 children). Set your sous vide cooker to 125ºF for rare, 130ºF for medium-rare, 135ºF for medium, or 140ºF for medium-well. I absolutely love it. The sous vide method means you don’t need to let the steak rest before serving. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2020 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/81098/sous-vide-pasteurization-for-pregnant-wife/81099#81099. They may be breaking some rules, but I'll be you anything few if not no one is getting sick. Anyone have an opinion on temp for lobster? I like salmon in the mid-120s, but I will go 130 for my 2yo daughter. If the foods were correctly prepared, yes. Both in the womb and via breastfeeding. Video: Serious Eats Video.] How many millions, or billions of healthy babies have been born without the aid of sous vide? When done, dab dry the steaks and let sit for about 15 minutes. In heat-safe gallon-size plastic bag, place steak, seasonings and 2 tablespoons oil and seal tightly, … It takes an hour or so to cook a single fillet steak this way – longer for larger cuts … Add the bay leaf to the bag. per steak and about 2″ thick, they are ideal for this type of cooking. There's been no evidence that food safe plastics rated for the heat of the sous vide have any health concerns. We like our steaks medium, plus I am a little risk averse, so I tend to stay well above the 130 degree mark. Beautiful steaks, succulent vegetables, creamy starches are very possible & very easy with SousVide. And I can attest that at least the milk tastes different depending on what the mother eats. Likewise, the first meal I was going to attempt was sous vide ribs, 8 hours at 164F (to be safe). use the following search parameters to narrow your results: SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time. Using sous vide, one could easily have a pasteurized rare steak, or even a "raw" egg. Preheat the sous vide cooker in a large pot of water to the desired final temperature, 125˚F for rare, 130˚F for medium-rare, 140˚F for medium, 150˚F for medium-well & … Also double check your SV thermocouples are reading accurately by checking against a calibrated thermometer. But with the help of sous vide, preparing steak at home is suddenly a sure bet. Cooking steaks sous vide is a game changer. I read a lot about not serving sous vide food to infants/pregnant women/immunocompromised individuals. As scary as those violations are, you should really temper that fear by looking at relevant food-born illness reports. Whether you are a professional chef or a terrible home cook, Sous Vide cooking has leveled the playing field A LOT when it comes to temperature control and cooking of certain products. Preheat your 2/3 full sous vide bath to 150+ F/65+ C as per the guidelines listed above. one would think that if you observe the pasteurization tables, it'd be safer to feed her sousvide food. It doesn't take 90 minutes. The water bath technique takes all of the risk, guesswork, and stress out of the dinner-preparation equation. [–]nomiku 0 points1 point2 points 5 years ago (0 children), [–][deleted] 3 points4 points5 points 5 years ago (2 children). Lots of cross contamination issues with no gloves, hand washing etc. These Private Reserve Cowboy Ribeye’s from Omaha Steaks were perfect for this cook. [–]taint_odour 1 point2 points3 points 5 years ago (1 child), [–]MrMajors 0 points1 point2 points 5 years ago (0 children). Sous vide is a method of cooking in which the item being cooked is placed in a bag or sometimes a jar and cooked in a water bath for a long period of time at a very low temperature. Steps: First, put your steaks on a plate and season both sides with whatever your favorite seasonings are. Get a good cast iron skillet nice and hot. what does this have to do with anything that was mentioned? Skip to materials and methods, paragraph 5. ; Generously season both sides of the steak with salt and pepper. However if you want to cook to 165, as soon as the food reaches temp everything is dead. Speaking of experience (gnawing on "well-done" myself back then): this daddy-to-be is doing something very nice for his wife. Use Promo Code: SOUS to receive an extra 20% off the sale price of the below items. Third, attach your sous vide to a large pot and fill it with hot water past the minimum water mark line on the sous vide. Without testing you can't be sure the safety of anything and this applies equally to home cooked SV or store bought milk. [–][deleted] 2 points3 points4 points 5 years ago (2 children). Recipe Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks A nicely cooked rib-eye steak is a culinary showstopper but is also a challenge to pull off. ): sous vide fish preparations tend to only barely cook these items, and thus any risks which apply to raw fish also apply to sous vide items which are cooked "rare". Cool in an ice bath and reserve in the fridge. Spectacular!!! Reheat with sous vide machine at 100° until warmed through, about 1 hour, … Also the bit about the guy running the tests having financial interest in a company that produces plastics that don't leech seems strange... [–]pgar08 0 points1 point2 points 5 years ago (0 children), There was another study done that focused specifically on kitchen ware including wraps and bags that was better. I would like to sous vide 6 steaks for a party, but my sous vide container can only fit 2 steaks at a time. Human baby, 9mo @ 98.6F. First I've heard of any of this...my wife was eating lots of food cooked sous vide throughout her second pregnancy, and my kids both eat sous vide food all the time. I sous vide for my pregnant wife. The Role and Activity of Enzymes. So technically I could serve her a rare(ish) steak, cooked at 136F, if I slow cooked it over say 8 hours? At the end of this time, results that are impossible to achieve through any other method become possible. Moms sous vide is very loud. Again, to each his own it seems there are arguments on both sides and in the end even is this research shows its slightly harmful, nothings going to happen, plastics and the plastic industry are just hugely involved in our lives at this point If you’d like to cook it more or less, see the charts in the post. So, yes...pasteurized food is able to be consumed more safely by people who are immunocompromised or pregnant. I never had sous vide chicken at 165… maybe I should try it and see if its just as good, [–]tsdguy 1 point2 points3 points 5 years ago (4 children). tl;dr Given what I cook with the general temperatures above, should I serve this food to my pregnant wife or not? Do i keep the done steaks at room temperature or … 1 pork steak (or as many as your sous vide container can fit), preferably cut about 1 1/2-inch to 2 inches thick Kosher salt Barbecue sauce of your choice. (max 2 MiB). If you're not cooking fin fish, sous vide can actually make foods safer for consumption by pregnant women that wouldn't be possible using conventional means, because of the potential to pasteurize meats and eggs! You can extend any interval longer if that is more convenient for you. PIN IT TO PINTEREST Save this easy recipe to Pinterest. [–]pgar08 -3 points-2 points-1 points 5 years ago (3 children), http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals, I really don't give a fuck anymore I just try my best and use food safe all the time but it seems like plastics have a fatal flaw, [–]explicitspirit[S] 1 point2 points3 points 5 years ago (2 children). Steaks will not provide the types of cooks ( to be consumed more safely by who! Cooking, this time is almost 100 % hands-off made my baby refuse to nurse sous!, you should cook for 1 then added to the bag as claws need to let steak! 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