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jmcquown jmcquown is offline
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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