[outfinofulpv]

My question is how can something be kept in a warm environment for so long and, given that it comes out not completely cooked, not be swimming in bacteria or toxic bacteria by-products?

Because the warm environment is warmer than that which most bacteria enjoy. And it is completely cooked, it might not be to your liking but it is cooked.

[outfinofulpv]

Wasn't there an episode of Heston Blumenthal with Sous-Vide cooking in it? Not being an avid fan of cooking programs, I can't remember exactly but I'm sure it was him as I saw a bit of it while mr ilago was watching it.

Probably, he's the ultimate wanky chef... pity he's got little idea on food safety...

The benefit of sous vide is that you can retain all of the product within the cooking process and use a much lower heat as you are using the water bath to cook the food. Boil in the bag fish has been around for a long time in the supermarkets...

[outfinofulpv]

Of course, steak tartare, sashimi etc has to be carefully prepared using very clean instruments and cutting boards and such. Lessens the chance of contamination.

I'd probably compare carpaccio with sashimi rather than steak tartare. When you start mincing stuff their is a whole larger layer of handling and processing that can lead to issues and then you add a raw egg to the top...

[ehib8yPc]

New to this incarnation of the forum

oh well. I'll retain the liberty of extending a welcome

[Patgaepx]

As I said I was wary of very low temperatures, the method I used was to quickly brown the meat on the outside as normal then turn the temperature right down low, but its still fairly hot, just not bubbling and spitting like a normal roast. I cook for about double the normal time.

[outfinofulpv]

As I said I was wary of very low temperatures, the method I used was to quickly brown the meat on the outside as normal then turn the temperature right down low, but its still fairly hot, just not bubbling and spitting like a normal roast. I cook for about double the normal time.

internal temp of 55 degrees C by 4 hours is considered safe...

I would suggest the cooking afterwards is to improve the appearance of the product...

[Ngwkgczx]

Probably, he's the ultimate wanky chef... pity he's got little idea on food safety...

The benefit of sous vide is that you can retain all of the product within the cooking process and use a much lower heat as you are using the water bath to cook the food. Boil in the bag fish has been around for a long time in the supermarkets...

His vampire episode did it for me He has a huge following though and a lot of interest in his books etc.

I've seen the boil in the bag fish and some other things. I just did a quick search and found a whole heap of sous-vide equipment - vacuum units and cooking baths. There's heaps of sites about it. Haybox cooking seems to be making a comeback as well.

I think that I may not be the intended the consumer of these interesting appliances

[Smeaphvalialm]

Wasn't there an episode of Heston Blumenthal with Sous-Vide cooking in it? Not being an avid fan of cooking programs, I can't remember exactly but I'm sure it was him as I saw a bit of it while mr ilago was watching it.

Yep, he did a whole pig in a converted hot tub.

[Ngwkgczx]

Yep, he did a whole pig in a converted hot tub.

Now I'll have to go and see what I can find. A whole pig

[freddyujnf]

Slight diversion. The technique works on potatoes too. If I am going to have potatoes for lunch, I will often put them in a saucepan in the morning, bring it to boil, turn off the gas, put on the lid and leave it sit untll lunchtime. By they they are cooked. Eggs work well too, on a faster time frame.

another diversion...

friends i often go on day trips with have a 'pot'...... i must find out its full name. they partially cook a meal.. say goulash and rice, put it in the pot and head off. by lunchtime we have a hot cooked meal in the pot.

[Smeaphvalialm]

Could it be a Dream Pot?

[freddyujnf]

Could it be a Dream Pot?

yes!

[Ngwkgczx]

Now I'll have to go and see what I can find. A whole pig

There is a video on line demonstrating the whole pig being cooked in a spa at 60o. It goes on to describe the roasting on a spit and "intestine" looking sausages.


Not sure about the sausages though

[maks_holi]

In a spa?!?

Ewwwww! Dibs not cleaning that afterwards.

[Ngwkgczx]

In a spa?!?

Ewwwww! Dibs not cleaning that afterwards.

It was vacuum sealed in plastic - not exactly a corpse floating around

[broksaksaak]

not exactly a corpse floating around yeah, throw some peas in and viola.

[maks_holi]

Phew I had images from Mythbusters and Masterchef floating through my mind... it wasn't pretty.

[Ngwkgczx]

yeah, throw some peas in and viola.

Somehow that mental picture just doesn't do it

Why would you throw a pansy in there?

[broksaksaak]

Why would you throw a pansy in there? i think it would be instrumental in getting a good result.

[Ngwkgczx]

i think it would be instrumental in getting a good result.

rofl