Wordy explanations aside, the basic precautions for sous vide aren’t much different than for any other kind of cooking. We just found out we’re pregnant with our second child after 3 years of fertility treatments. Including "hot" - there was the instance of Thai curry that made my baby refuse to nurse. Seal and set aside. Any number of anecdotal accounts of people eating something and being fine isn't proof of safety, there's just no such thing. Thin steaks will not provide the types of results we are looking for. This is a personal choice and it's your family's to make. Pasteurizing eggs for nog; 1.25 hours @ 135, then eye of round for 25h @ 132. As for the taste: taste, not demand. Set your sous vide circulator in the water bath and heat up to 130°F then place the steaks in and cook for 1 hour. (for example, sous vide beef tartare) Without testing you can't be sure the safety of anything and this applies equally to home cooked SV or store bought milk. But, every reputable source of sous vide recipes (for example Modern Cuisine, Douglas Baldwin) include specific time/temp formulas for pasteurization. Serving sous vide to pregnant women? I came across it a few months ago I will see if I can dig it up, Ahah, I found it.. Great CookBooks to check out, Sous Vide Buying Guide (u/Crappyblogger) what does this have to do with anything that was mentioned? ChefSteps (Recipes/Guides) The water bath technique takes all of the risk, guesswork, and stress out of the dinner-preparation equation. You will not achieve the exact same sear. As in example, I cook chicken breasts at 144-146 for 90 minutes, and beef sirloin/ribeye/tri-tip at 138-140 for 90 minutes to ~4 hours (depending on cut and thickness). Video: Serious Eats Video.] Lots of cross contamination issues with no gloves, hand washing etc. I get nervous with fish. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2020 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/81098/sous-vide-pasteurization-for-pregnant-wife/81099#81099. If you’d like to cook it more or less, see the charts in the post. Reheat with sous vide machine at 100° until warmed through, about 1 hour, … Now the top of the steak is the service face of the steak. There's been no evidence that food safe plastics rated for the heat of the sous vide have any health concerns. Merry Christmas everyone! Add the seasoned steak to a zip-lock bag. 165 is instant kill temperature. Whether you are a professional chef or a terrible home cook, Sous Vide cooking has leveled the playing field A LOT when it comes to temperature control and cooking of certain products. Sure, with a little technique, it's not difficult to produce excellent steaks through pan-searing alone.But for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is absolutely the better way. The big difference is that store bought products are tested, yours aren't. I like salmon in the mid-120s, but I will go 130 for my 2yo daughter. Sous vide pasteurization for pregnant wife. [–]taint_odour 1 point2 points3 points 5 years ago (1 child), [–]MrMajors 0 points1 point2 points 5 years ago (0 children). That being said, you could use sous vide to cook them for a specific time/temperature for no risk of pathogens, the results would just likely be fairly dry (mercury would still be an issue in any case, however, but that applies regarless of cooking technique). Join the discussion, improve the community! Based on her body temperature, she's also sous vide our unborn child. Sous Vide Steak: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/56°C) for medium doneness. REDDIT and the ALIEN Logo are registered trademarks of reddit inc. π Rendered by PID 32433 on r2-app-019b4402814413501 at 2020-12-24 03:06:32.512185+00:00 running 6abf2be country code: NL. (max 2 MiB). Stage grandma’s 5 oz/150 g petite filet into the sous vide bath, make sure it is fully submerged and set your timer for two hours. Steaks 1.5-inch thick or less take about an hour to sous vide. Is that a blanket statement, as in "do not serve them sous vide at all"? The plastics are probably fine, microbiology is the real risk. Third, attach your sous vide to a large pot and fill it with hot water past the minimum water mark line on the sous vide. They may be breaking some rules, but I'll be you anything few if not no one is getting sick. Spectacular!!! Preheat your sous-vide machine to the desired temperature (see the doneness chart below). 2. Sous Vide Ribeye Steak Temperature and Time. She does her long cooks like this. I am a relatively healthy male and I probably sous vide once a week, but my wife is pregnant. Get a good cast iron skillet nice and hot. Rendered by PID 32433 on r2-app-019b4402814413501 at 2020-12-24 03:06:32.512185+00:00 running 6abf2be country code: NL. Heat a bowl of water of an appropriate size to fit your steaks. [+]MrMajors comment score below threshold-7 points-6 points-5 points 5 years ago (1 child), [–]diamauntYour Text Here 1 point2 points3 points 5 years ago (0 children), well, er, thanks for your wholly random "contribution", [–]clunkclunk 9 points10 points11 points 5 years ago (1 child). At 24oz. And I can attest that at least the milk tastes different depending on what the mother eats. Add the bay leaf to the bag. And we are not even discussing the effects of low iron levels. How many millions, or billions of healthy babies have been born without the aid of sous vide? Recipe Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks A nicely cooked rib-eye steak is a culinary showstopper but is also a challenge to pull off. Pasteurization is the process of heating food to kill pathogenic bacteria, rendering it safe to eat. These guides will be helpful. Here’s the short, step-by-step answer: Open your windows and turn on your stove ventilation! [–]oregoon 1 point2 points3 points 5 years ago (0 children). Sous vide is a method of cooking in which the item being cooked is placed in a bag or sometimes a jar and cooked in a water bath for a long period of time at a very low temperature. After looking into sous vide pasteurization it would seem that as long as food is pasteurized, it is super safe (if not safer than any other method). So technically I could serve her a rare(ish) steak, cooked at 136F, if I slow cooked it over say 8 hours? Serious Eats (Recipes/Guides) Heat a cast iron pan on high heat for about 10 minutes. For those that can only handle their steaks no more rare than medium, 140° is about right. ): sous vide fish preparations tend to only barely cook these items, and thus any risks which apply to raw fish also apply to sous vide items which are cooked "rare". [–]rsd212 1 point2 points3 points 5 years ago (1 child). Immerse bag in … Set your sous vide cooker to 125ºF for rare, 130ºF for medium-rare, 135ºF for medium, or 140ºF for medium-well. With all that said, the risk is probably low but the cost is high if anything bad does happen. In general, our recipes aren't optimized for pasteurization unless otherwise specified, so, for instance a medium rare steak cooked sous vide for 1 hour is no more or less safe than a traditionally cooked steak. Or is it more dependent on temperatures as well? I'd say that's an argument in favor! So, yes...pasteurized food is able to be consumed more safely by people who are immunocompromised or pregnant. [Photograph: J. Kenji López-Alt. Sous vide beef wellington from Chateaubriand. To cook this way, the steak is seasoned, sealed in a vacuum bag (sous vide means ‘under vacuum’ in French), and placed in water bath with a thermal circulator set at 54˚C. However, they were still delicious, so I’ll definitely be doing this method again; will just lessen the cook time. By cooking the steak (in this example) for a longer period (perhaps 4 hours), we'd keep it medium rare but also destroy pathogens, making it far SAFER than traditionally cooked meat. 1 pork steak (or as many as your sous vide container can fit), preferably cut about 1 1/2-inch to 2 inches thick Kosher salt Barbecue sauce of your choice. (for example, sous vide beef tartare). long time StackOverflow user (and home cook). (self.sousvide). From what's been posted here that would include Zip Lock brand bags specifically. The first and most important caveat would be regarding fin fish (salmon, cod, tuna, etc. These Private Reserve Cowboy Ribeye’s from Omaha Steaks were perfect for this cook. If the foods were correctly prepared, yes. © 2020 reddit inc. All rights reserved. [–]nomiku -1 points0 points1 point 5 years ago (0 children). Dad always recommends steak as the first thing to try when learning to cook sous vide. Again, to each his own it seems there are arguments on both sides and in the end even is this research shows its slightly harmful, nothings going to happen, plastics and the plastic industry are just hugely involved in our lives at this point Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Use Promo Code: SOUS to receive an extra 20% off the sale price of the below items. Place a heat-resistant pad underneath a large pot filled with water. Tender, be careful removing from bag a sprig or two of rosemary for basting you. 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