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GeneralRe: So, it's October ... Pin
OriginalGriff20-Oct-18 21:43
mveOriginalGriff20-Oct-18 21:43 
GeneralRe: So, it's October ... Pin
Sander Rossel20-Oct-18 23:18
professionalSander Rossel20-Oct-18 23:18 
JokeRe: So, it's October ... Pin
Daniel Pfeffer20-Oct-18 23:23
professionalDaniel Pfeffer20-Oct-18 23:23 
JokeRe: So, it's October ... Pin
Kornfeld Eliyahu Peter20-Oct-18 21:47
mveKornfeld Eliyahu Peter20-Oct-18 21:47 
GeneralRe: So, it's October ... Pin
lopatir21-Oct-18 0:09
Memberlopatir21-Oct-18 0:09 
GeneralRe: So, it's October ... Pin
OriginalGriff21-Oct-18 0:21
mveOriginalGriff21-Oct-18 0:21 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 0:43
mveKornfeld Eliyahu Peter21-Oct-18 0:43 
GeneralRe: So, it's October ... Pin
OriginalGriff21-Oct-18 1:02
mveOriginalGriff21-Oct-18 1:02 
The research I did says the opposite: the reason recommendations say "cook chicken until the core temp is 75C" is that at the temp bacteria die almost immediately, and you can achieve 7 log10 reduction in salmonella bacteria even with idiots doing the cooking.*
But that's not the only way to do it. Just as with humans, heat our core to 75C and we are dead - but lock us in a room at 55C for two hours and we are just as dead at the end! Bacteria are affected by heat the same way: long exposure to a lower (but still lethal) temperature also achieves seven 10s.
There's some research here: How to Cook Sous Vide Chicken Breast | The Food Lab | Serious Eats[^]
And also this: Guidelines for restaurant sous vide cooking safety in British Columbia[^] if you like a lot more pages and a Government stamp of approval! Laugh | :laugh:

Me? I cook chicken Sous Vide @ 65C for 2.5 hours and it's really good!

The amount of time you cook for depends a lot on the actual meat - each animal is a set of different proteins which react differently to temperature. Where a beef joint with be juicy and edible at the end of 18 hours (but have little texture) my first experiment with lamb leg gave us "slimy baby food" at the same exposure period. Lamb I now do for 2.5 hours at 57C which gives nice "red meat" with moisture, and texture; Beef gets about 4 hours @ 56C so it has some "chew" to it. A quick sear (30secs per side) to start the Maillard reaction going and it's ready.

* 7 log10 (or "seven 10s") means you start with 10,000,000 bacteria living on your food, and at the end of the process you have just 1
Sent from my Amstrad PC 1640
Never throw anything away, Griff
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!

GeneralRe: So, it's October ... Pin
Richard MacCutchan21-Oct-18 1:12
mveRichard MacCutchan21-Oct-18 1:12 
GeneralRe: So, it's October ... Pin
OriginalGriff21-Oct-18 1:31
mveOriginalGriff21-Oct-18 1:31 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 1:21
mveKornfeld Eliyahu Peter21-Oct-18 1:21 
GeneralRe: So, it's October ... Pin
OriginalGriff21-Oct-18 1:36
mveOriginalGriff21-Oct-18 1:36 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 2:15
mveKornfeld Eliyahu Peter21-Oct-18 2:15 
GeneralRe: So, it's October ... Pin
OriginalGriff21-Oct-18 2:37
mveOriginalGriff21-Oct-18 2:37 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 2:46
mveKornfeld Eliyahu Peter21-Oct-18 2:46 
GeneralRe: So, it's October ... Pin
Eddy Vluggen21-Oct-18 1:55
professionalEddy Vluggen21-Oct-18 1:55 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 2:19
mveKornfeld Eliyahu Peter21-Oct-18 2:19 
GeneralRe: So, it's October ... Pin
Eddy Vluggen21-Oct-18 2:44
professionalEddy Vluggen21-Oct-18 2:44 
GeneralRe: So, it's October ... Pin
Kornfeld Eliyahu Peter21-Oct-18 2:49
mveKornfeld Eliyahu Peter21-Oct-18 2:49 
GeneralRe: So, it's October ... Pin
Eddy Vluggen21-Oct-18 3:02
professionalEddy Vluggen21-Oct-18 3:02 
GeneralRe: So, it's October ... Pin
Marc Clifton21-Oct-18 7:07
mvaMarc Clifton21-Oct-18 7:07 
GeneralRe: So, it's October ... Pin
Munchies_Matt21-Oct-18 7:27
MemberMunchies_Matt21-Oct-18 7:27 
GeneralRe: ko.moezaw.7330 Pin
OriginalGriff20-Oct-18 20:15
mveOriginalGriff20-Oct-18 20:15 
JokeRe: ko.moezaw.7330 Pin
Maximilien21-Oct-18 3:48
MemberMaximilien21-Oct-18 3:48 
GeneralRe: ko.moezaw.7330 Pin
OriginalGriff21-Oct-18 4:07
mveOriginalGriff21-Oct-18 4:07 

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