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Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

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General Discussion Sous Vide

Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

c
connect4 | | Feb 15, 2014 01:28 PM

For example, we have always left stovetop cooked meats out in room temperature for couple hours, even up to 5+ hours depending on how hot it is. Although this is not best practices and something we can't recommend, it has worked fine for us for the last 20+ years.

It shouldn't be any different for sous vide cooked meats? At least *once* its been removed from the vacuum pouch?

For example, meats that has been fully pasteurized @ 131F for 4+ hrs shouldn't need to be treated any differently than traditional stovetop cooked meats?

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