posted by Dave Arnold
We are often accused of being long-winded. Guilty. When we looked at the sous-vide primer, however, even we thought it was too long—so we decided to break it into parts. I have finished parts I and II and posted some nice charts:
Complete:
- Purdy Pictures: Sous-Vide and Low Temp Charts
- I . Introduction to Low-Temperature Cooking and Sous-Vide
- II. Low Temperature Cooking Without a Vacuum
Yet to Come:
- III. Use and Abuse of the Vacuum Machine andVacuum Tricks
- IV. Temperature Control and Safety
- V. Cooking Meats and Poultry
- VI. Cooking Fish
- VII. Cooking Everything Else
I apologize if this issue has been addressed elsewhere, but I’m wondering about using sous vide techniques with wild game products.
Basically: is it safe? Is there a method to ensure any pathogens/parasites will be eliminated without overcooking the product? Or must my guests sign a waiver?
If this question has been addressed elsewhere, could you direct me to the appropriate site? Thanks!
Hi Chris K,
I addressed that a little bit in the exotic meat post, but SV and Low temp cooking are fantastic techniques for wild game. Time and temperature depends on the product and what you think might be wrong. Trichinosis from bear meat is killed rather easily, no amount of cooking in the world will kill prions from wild elk (if you are of the belief that chronic wasting disease will someday spread to humans). Search bear or beaver on this site.
Hey Dave,
I am currently working at a restaurant in the New York City area and have a HACCP plan that is 99% complete. We have had an initial inpection/walkthrough but one thing I can not seem to find anywhere is an approved pasteurization chart for low temp. cooking.
The women who I have been in contact through out the process insists that the only way to cook chicken for example is the traditional 165F for 15 seconds ?? But the inspector who did out walk through told us we could find a chart on nyc.gov to show approved times and temps.
Please tell me you have an answer to this solution?!
Howdy David,
Who have you been in contact with? The city should accept FSIS curves (the website is on my charts). If they don’t that is problematic. My recollection is they allowed for lower temp longer time pasteurizing.
I have been in contact with a women named Marina. I am going to put that chart in our haccp plan and just hope it works out.
And how does pasteurizing time/temp. work for other meat. such as lamb & pork?
Turns out NYC DOHMH isn’t allowing chicken cooked lower for longer. They should. I’m not sure what their pork numbers are. Some people have had luck getting lamb cooked to beef numbers.