Safety of Sous-Vide for long cooking times

Safety of Sous-Vide for long cooking times - A Man in Black Long Sleeves Wearing Face Mask while Slicing a Steak

Note: all of the questions I saw on this focused on higher temperatures.

Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a steak or many roasts. Would it be safe to cook a brisket sous-vide at medium-rare (131˚ F) or rare levels of doneness ?

sous-videbrisket


Best Answer

The reduction or elimination of pathogens in cooked food is not simply a factor of temperature, but a factor of temperature AND time. Lower temps typically mean longer cooks. This changes the texture of the final product. Sometimes to the point that people find it unpleasant to eat. You will need to factor in the thickness of the cut, and the desired effect you are looking for, in order to determine the length of your cook. Your best bet is to look here for a comprehensive treatment of the subject. In fact, Baldwin has a short section on brisket.



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Quick Answer about "Safety of Sous-Vide for long cooking times"

Any piece of food that needs cooked longer than a few hours should be cooked at a minimum temperature of 130°F (54.4°C). If there is only one thing to remember about cooking in general, and sous vide cooking specifically, it's to not have your food between 40°F (4.4°C) and 130°F (54.4°C) for more than a few hours.

Can a sous vide cook too long?

While you can't overcook your food with sous vide, leaving it in the water bath for too long can result in changes in the texture. After a while, it can turn out soft and mushy. Also, with fish and eggs, it can make the fish too dry and the eggs too firm.

Is it safe to sous vide for 24 hours?

One can hold / tenderize for 24 to 48 hours safely. This is also a major feature of sous vide. If the cooking temperature is 130 to 150\xbaF, there is an additional benefit. The enzymes are very active, and the meat becomes very tender.

How long can you safely sous vide?

Meat cooked for more than six hours at 140\xb0 F (60\xb0 C) can be kept in closed sous vide bags in the fridge for seven to ten days before it has to be consumed. If you've opened the sous vide bags, the meat will have the same shelf life as conventionally cooked meat.

Is it safe to sous vide for 72 hours?

In fact, when cooking sous vide for such extended periods, we often double vacuum seal the meat. Cooking the ribs at 62 \xb0C / 144 \xb0F for 72 hours will result in a tender, flaky meat with a pink hue, but you may prefer a different color or texture.


Do SAFE Steaks Taste Different than UNSAFE? | Sous Vide Everything



More answers regarding safety of Sous-Vide for long cooking times

Answer 2

According to ChefSteps, tough cuts, like brisket, is where sous vide really shines. If a company that specializes in sous vide is advocating for the use of it on brisket, I would trust that it is perfectly fine.

You can check out there website for recipes and additional information: ChefSteps

ChefSteps Sous Vide Guide

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Los Muertos Crew, Andrea Piacquadio, August de Richelieu, cottonbro

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