If it's a cold well (I think it is because hot bags sink into the pan. If it's a hot well, those bag liners could be okay but wasteful. It's hard to tell if that's a hot or cold well. There is a lot of wrinkled plastic on the bottom left. Who leaves their knife like that?Ī wad of towels on the counter? That's a violation. Looking at the rest of the kitchen suggests that this place sucks. If I had to guess, I'd say they have thick cut pork chops, those take a while to cook, and they are doing this to speed up the cook time. Pork isn't as scary as people used to think, but this is still irresponsible. It's not okay for this "chef" to throw in 20 chops for the lunch rush, sell 10 and put the other 10 back in the cooler for dinner. It's okay to cook your steak at home to 125° or 137° because you are going to eat it immediately after and it takes 4 hours in the temperature danger zone for bacteria to grow to a point that it could make you sick. They could be rotating, but unless they have their projections spot on, so they know very close to how many chops they will sell and when, this is bad.Īnything between 40° and 140° is what the health dept calls the "temperature danger zone" where bacteria grows the fastest. OP said in another comment that the cook said they keep them like this all day. This is why when you sous vide something for later, it is critical to get it in an ice bath as soon as you're done cooking, not let it slowly cool in the fridge - because you will be undoing the pasteurisation as it cools through the danger zone.įormer kitchen manager here. If you do it with UHT, it's perfectly fine, because the temps it was taken to also kill the spores. If you take pasteurised milk, keep it sealed, but let it get warm, the spores that survived the pasteurisation process fire up and you get stinky pathogen soup. This is the difference between pasteurised milk (pretty much all milk you buy from a fridge in a shop) and UHT (ultra high temperature) milk, which doesn't need to be refrigerated on the shelf. If the temperature goes back to survivable, they will hatch out and go nuts. However, bacteria and funguses are hardy little cunts, and they will send out spores and such that aren't growing and active at the time, but are protected with a shell and can survive in extreme temperatures for a long, long time. With pasteurisation, you are killing off the living pathogens - this is obviously a good thing, and you can go in and eat it knowing it's safe. There is a huge, HUGE difference between pasteurisation and sterilisation. Sous Vide Buying Guide ( u/Crappyblogger) Serious Eats (Recipes/Guides) ChefSteps (Recipes/Guides) Anova Recipes Great CookBooks to check out Subreddit Resourcesīuying Guide Temps Guide Useful Resources We also have a page with popular cookbooks for all types of cooks. We've created this page to mitigate clutter and offer a central promotion area! Enjoy! Thanks!*Ĭlubs, Products, & Promotions Every now and then someone asks if they can share something they own. You will be allowed to "request/ Beg" for recipes. We are asking that you dont beg for things via posts or comments. Rule 8: To help reduce subreddit clutter, and minimalise the risk of our community looking needy.During these times, make sure you follow the outlined guidelines within the thread.įailure to follow any of these rules may result in disciplinary actions taken against the faulting user. Rule 7: From time to time we will host sousvide mega-threads.Rule 6: WE WANT TO SEE WHAT YOU DID, AND HOW YOU DID IT!!!!!! Show us the recipes if you can, so we can replicate the beautiful results.Rule 5: This only benefits the community and our search results.This does not mean you cant express your opinion, just dont be a dick. Rule 4: No Witch-Hunting, Bullying, Doxing, or commenting with the intent of being malicious towards another Redditor.Rule 3: Information regarding what is considered an approved link can be found Here.Rule 2: Do not re-post the same posts, whether that be within our own subreddit, or another.Therefore each post should reference SousVide. The "stuff" you will find above includes tools, machines, cambros, and containers that our community uses and many of us find helpful in cooking SV! Subreddit Rules: Beautiful steaks, succulent vegetables, creamy starches are very possible & very easy with SousVide. At the end of this time, results that are impossible to achieve through any other method become possible. SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time.
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