"new" way of cooking game

jbunny said:
u know the saying, <get old to soon, get smart to late>
do a google search of, dangers of dioxins with teflon
frying pans. waters poiluted with dioxins have fish that
canot reproduce, fish that have both male and female
organs and all kinds of defects. the fats in foods leech
the dioxins out of the plastics at elevated temps,
i forget the exact temps but i only use cat iron pans.
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Elevated temps are considered to be above medium on a stove top.

But in this case there is no high heat to allow any potential leaching. The temps are all near what you could hold your hand in for a few seconds without burning.

The min setting on your stove top will just barely simmer liquid. That happens at 100 C these temps are all significantly below that.
 
Gatehouse said:
I've been lookign at sous vide for awhile now. 2 things hold me back- cost of equiptment and health dept nazis, who assure everyone that sous vide will give them botulism.:)

Still, sous vide would certainly gie me an excellent product, and all the cool chefs are doing it.:cool:
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To be sure, you want to use good quality meat -- not the stuff marked $2.00 off and going a little green. This also intensifies flavors so using merganser breasts likely wouldn't be a great first start.

When i do salmon I use the stuff I caught myself or I buy sushi grade salmon.

Ebay has some good ones that you can pick up if your savvy.

This is my second one. Its all dials and magnets but is actually more accurate than the digital and way quieter.

PICT0130.jpg


You can get decent results on the stove top by using a digital thermometer and the min setting of the stove.

Get the water up to the desired temp and then plunk in the bag. Monitor and as the temp climbs put in small ammounts of cold water to bring it back down. Best to start with something like fish though that doesn't require long hours of cooking. 45 mins at 113 will do any fish (skinless fillet).
 
I think that is a good idea- I will see if I can find one on ebay...Or, more liekly, I will see if I can find someone that knows ebay to find me one!:)

Then I can experiemnt a bit at work, and see if it is viable. Already have a good vac master.:cool:
 
Corned beef comes this way,with the instructions to pierce the package with a fork and simmer on the stove for 3 or 4 hours-works great.I just use a big heavy pot on the stove,bring it up just to a slow boil then immediately reduce the heat back to medium low setting,cover it and leave it
 
good technique counts

Time vs temp is the key. I worked many years in bacteriology labs, and this is well known. Also, the comment about using Fresh meat/fowl/fish counts, because a well-established infection may leave heat-stable endotoxins to deal with. Many sous-vide recipes call for searing first, then cooking in 60C air, but the vacuum bags do away with the necessity of sealing the meat this way. As to leaching bisphenol-A into the food.. yes, it happens, and it also works on a time/temp basis. 160F for 20 minutes is enough to cause bisphenol-A to leach from hard plastics such as polycarbonate. Where the lowest threshold is, is not yet determined. And no, I don't microwave in plastic containers. The boil-and-eat bags date from long before concerns over plasticisers arose, by the way. It is not that they are safe. It is that they have never been tested. Ditto the sealer plastic. But, if you're past your reproductive years, who cares, right?

And by the way, those temp/times are once the core has reached that temperature. This is why the water immersion method is so much more reliable than the warm oven method.
 
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