Author Topic: Sous Vide Basics - Time, Temperature, and Safety Guides  (Read 2496 times)


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Re: Sous Vide Basics - Time, Temperature, and Safety Guides
« Reply #15 on: October 15, 2017, 10:09:55 PM »
I've been trying to figure out what the danger actually is for sous vid'ing a steak (ribeye) at 129F for over 2 hours?  Can someone please explain it a little further?

On several occasions, I have cooked Ribeyes at 129 for 3-4 hours.  Mainly because I was waiting on guests to arrive. All of those occasions, they turned out excellent. I've got some friends coming over today and am planning Ribeyes and was thinking I might even cook 4-5 hours in sous vide. But I remembered someone had posted something about it being dangerous for food safety reasons.

If I cook at 131 for an extended time, won't that make the Ribeyes less tender?

How worried should I be if I cook at 129?
I wouldn't worry about cooking at 129 for 4-5 hours. Usually it is recommended to cook ribeyes at 129 for up to 4 hours (so your 3-4 hours is totally within the recommended range). If going longer, increase the temperature to 130-131. You can see from this graph, bacteria will no longer grow at 125. And existing bacteria will start to be killed at 130. Like all meat, Ribeyes will only get more tender the longer you cook them. It's more a matter of texture. Tender cuts like Ribeyes might get a "mushy" texture if cooked and tenderized too long, although I don't think that wouldn't happen until after 10 hours or so.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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Re: Sous Vide Basics - Time, Temperature, and Safety Guides
« Reply #16 on: October 15, 2017, 11:44:32 PM »
Thanks Kari!

I ended up cooking right at 3 hours at 129F, then of course searing.  Turned out extremely excellent, as always. Our guests were very impressed(we are used to that when we sous vide). 
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