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NY Times Article On Dangers Of Sous Vide Cooking



 
 
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  #1 (permalink)  
Old 09-03-2006, 12:28 PM posted to rec.food.cooking
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Default NY Times Article On Dangers Of Sous Vide Cooking

NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.
http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1


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  #2 (permalink)  
Old 09-03-2006, 01:19 PM posted to rec.food.cooking
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Posts: 1,583
Default NY Times Article On Dangers Of Sous Vide Cooking

In article et,
Margaret Suran wrote:

NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.
http://www.nytimes.com/2006/03/09/ny...1600&en=a674a7
0f5fde87fb&ei=5070&emc=eta1


I liked this one about TJ: http://tinyurl.com/hgdwq
Also from yesterday's NYT.
--
-Barb
www.jamlady.eboard.com Updated 3-5-2006 Church review #8
  #3 (permalink)  
Old 09-03-2006, 01:29 PM posted to rec.food.cooking
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Posts: 2,313
Default NY Times Article On Dangers Of Sous Vide Cooking


"Margaret Suran" wrote in message
nk.net...
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.
http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1


I don't subscribe at the moment to Yahoo Foodsaver group, but did when I got
my foodsaver. I wonder if this is going to worry the home cooks and those
using the vacuum machines.

I don't boil anything in the plastic bags, nor microwave in plastic. For
instance DH brought home from Costco a lobster/shrimp lasagna ($10.49) last
week which has the standard black plastic container which says you can put
in the oven at 375, but with a warning not to cook over 400, I believe.
(Whose oven can guarantee these precise degrees?) I never cook in these
plastics, it is so simple just to slip it out into a corning ware-type pan.
I have no argument with those who wish to cook in plastic, nor plastic at
low levels of heat.
Dee Dee





  #4 (permalink)  
Old 09-03-2006, 02:23 PM posted to rec.food.cooking
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Posts: 1,583
Default NY Times Article On Dangers Of Sous Vide Cooking

In article ,
"Michael \"Dog3\" Lonergan" wrote:
(snipped)
I found both your and Margaret's article very interesting. I bow and thank
you both. Wouldn't you love to be a "taster" for TJ's? I'd probably weigh
500 pounds

Michael


Greg Morrow posted the TJ article yesterday - my post was redundant and
I've canceled it.
--
-Barb
www.jamlady.eboard.com Updated 3-8-2006, Mekong River Thai
"If it's not worth doing to excess, it's not worth doing at all."
  #5 (permalink)  
Old 09-03-2006, 02:41 PM posted to rec.food.cooking
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Posts: 1,025
Default NY Times Article On Dangers Of Sous Vide Cooking

Dee Randall wrote:
"Margaret Suran" wrote in message
nk.net...

NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.
http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1



I don't subscribe at the moment to Yahoo Foodsaver group, but did when I got
my foodsaver. I wonder if this is going to worry the home cooks and those
using the vacuum machines.


Home cooks can't do sous vide cooking. It demands extremely rigid
temperature control for protracted periods of cooking.

Putting bags of vacuumed foods in boiling water isn't sous vide. And it
presents none of the hazards of low-temperature vacuum-bag cooking.

I don't boil anything in the plastic bags, nor microwave in plastic.


The bag material is designed for boiling.

Pastorio
  #6 (permalink)  
Old 09-03-2006, 04:20 PM posted to rec.food.cooking
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Posts: 6,727
Default NY Times Article On Dangers Of Sous Vide Cooking

Margaret Suran wrote:
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.

http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1

Okay, if I'm reading this correctly, Sous Vide basically means they are
packaging and then cooking the food in sealed "boil'n bags".

I see no reason to think this is upscale or gourmet cooking since the Jolly
Green Giant has been doing this with frozen food for years As for food
safety, why wouldn't it be?

Jill


  #7 (permalink)  
Old 09-03-2006, 04:24 PM posted to rec.food.cooking
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Posts: 10,214
Default NY Times Article On Dangers Of Sous Vide Cooking

On 2006-03-09, Bob (this one) wrote:

Home cooks can't do sous vide cooking. It demands extremely rigid
temperature control for protracted periods of cooking.


It's just a matter of time before Macy's and you local supermarket has
a whole line of products. I can see Stouffers and DeLonghi gearing up
for the next new trend.

http://www.techneusa.com/sous_vide.htm

nb
  #8 (permalink)  
Old 09-03-2006, 05:00 PM posted to rec.food.cooking
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Posts: 1,773
Default NY Times Article On Dangers Of Sous Vide Cooking


jmcquown wrote:
Margaret Suran wrote:
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.

http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1

Okay, if I'm reading this correctly, Sous Vide basically means they are
packaging and then cooking the food in sealed "boil'n bags".

I see no reason to think this is upscale or gourmet cooking since the Jolly
Green Giant has been doing this with frozen food for years As for food
safety, why wouldn't it be?

Jill


Ah, but the JGG hasn't been cooking the vacuum-packed foods at
temperatures below 140 or whatever. the NYT Magazine had an article a
number of sundays ago about this method, altho IIRC, it was more about
some guy who had an impossibly expensive setup in his kitchen.

Either way, the food is supposed to come out incredibly tender and
flavorful.

maxine in ri

  #9 (permalink)  
Old 09-03-2006, 05:26 PM posted to rec.food.cooking
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Posts: 261
Default NY Times Article On Dangers Of Sous Vide Cooking

"jmcquown" wrote in message
...
Margaret Suran wrote:
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French cooking
method that the city says has not been approved for restaurants.

http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1

Okay, if I'm reading this correctly, Sous Vide basically means they are
packaging and then cooking the food in sealed "boil'n bags".

I see no reason to think this is upscale or gourmet cooking since the
Jolly
Green Giant has been doing this with frozen food for years As for food
safety, why wouldn't it be?

Jill



Sous vide is very different from the "boil in bag" meals that most people
are familiar with. THe fundamental principle is that you cook the food at
the desired final temperature. For example, for a medium rare lamb chop you
want an internal temp of 145 degrees, so the bag containing the chops and
seasonings is cooked in a 145 degree water bath. It can never go above 145
so cannot be overdone, and the prolonged cooking lets the flavors meld. Some
things such as meats may be quickly browned after the sous vide cooking.

The health concern comes from the fact that the food is never raised to a
temperature that is known to kill bacteria.

--
Peter Aitken


  #10 (permalink)  
Old 09-03-2006, 06:14 PM posted to rec.food.cooking
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Posts: 6,727
Default NY Times Article On Dangers Of Sous Vide Cooking

Peter Aitken wrote:
"jmcquown" wrote in message
...
Margaret Suran wrote:
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French
cooking
method that the city says has not been approved for restaurants.


http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1

Okay, if I'm reading this correctly, Sous Vide basically means they
are
packaging and then cooking the food in sealed "boil'n bags".

I see no reason to think this is upscale or gourmet cooking since the
Jolly
Green Giant has been doing this with frozen food for years As
for food
safety, why wouldn't it be?

Jill



Sous vide is very different from the "boil in bag" meals that most
people
are familiar with. THe fundamental principle is that you cook the
food at
the desired final temperature. For example, for a medium rare lamb
chop you
want an internal temp of 145 degrees, so the bag containing the chops
and
seasonings is cooked in a 145 degree water bath. It can never go
above 145
so cannot be overdone, and the prolonged cooking lets the flavors
meld. Some
things such as meats may be quickly browned after the sous vide
cooking.

The health concern comes from the fact that the food is never raised
to a
temperature that is known to kill bacteria.


Gotcha. But then again, I'm not cooking in a commercial kitchen and I can
promise you my lamb chops aren't "well done"

Jill


  #11 (permalink)  
Old 09-03-2006, 06:49 PM posted to rec.food.cooking
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Posts: 1,025
Default NY Times Article On Dangers Of Sous Vide Cooking

jmcquown wrote:
Okay, if I'm reading this correctly, Sous Vide basically means they are
packaging and then cooking the food in sealed "boil'n bags".


"Retortable pouches" to the trade. Same plastic, different application.

I see no reason to think this is upscale or gourmet cooking since the Jolly
Green Giant has been doing this with frozen food for years


No. They haven't been doing sous vide. Different concept.

As for food
safety, why wouldn't it be?


It isn't done at boiling temperatures. It's much lower and for a long
time. http://en.wikipedia.org/wiki/Sous_vide

Recipe and technique illustrated.
http://starchefs.com/events/studio/techniques/ASusi/index.shtml

Pastorio
  #12 (permalink)  
Old 09-03-2006, 08:35 PM posted to rec.food.cooking
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Posts: 6,727
Default NY Times Article On Dangers Of Sous Vide Cooking

jmcquown wrote:
Margaret Suran wrote:
NEW YORK REGION | March 9, 2006
Chefs Looking for Tenderness Meet Tough New York Rules
By DANA BOWEN
New York City's health department is cracking down on a French
cooking
method that the city says has not been approved for restaurants.


http://www.nytimes.com/2006/03/09/ny... 070&emc=eta1

Okay, if I'm reading this correctly, Sous Vide basically means they
are
packaging and then cooking the food in sealed "boil'n bags".

I see no reason to think this is upscale or gourmet cooking since the
Jolly
Green Giant has been doing this with frozen food for years As for
food
safety, why wouldn't it be?

Jill


Doesn't anyone recognize when I'm joking? Sheesh!

Jill


 




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