Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: =?UTF-8?Q?=F0=9F=8E=B6?= Get in That Kitchen and Rattle Those
 Pot and Pans =?UTF-8?Q?=F0=9F=8E=B6?= 2/19/2025
Date: Sun, 23 Feb 2025 20:41:26 -0000 (UTC)
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On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2025-02-23 12:40 p.m., Jill McQuown wrote:
>> On 2/23/2025 9:54 AM, Cindy Hamilton wrote:
>>> On 2025-02-23, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
>>> Which is the entire point.  If you want your leg of lamb to be
>>> 130 F, you set the water temperature to 130 F.  Eventually
>>> the entirety of the meat will be at 130 F, without overcooking
>>> the exterior.
>>>
>>>
>> I'm not suggesting anyone buy one but it does explain why one might. The 
>> device maintains a constant temperature (to whatever you set it for).  
>> Dave was complaining about over cooked or under cooked. The constant 
>> temperature is the only reason I posted the link.  It was an FYI, not a 
>> recommendation.
>> 
> Yes, I had complained about it being difficult to get a leg of lamb to 
> be properly cook. I like them pink, verging in red.... not raw and not 
> grey.  I thought I had made it pretty clear that I understood that the 
> sous vide method will heat the meat up to the temperature of the water.I 
> didn't go into details about the thermodynamics. If you want the meat to 
> be 135 you set the equipment for 135 and eventually the heat with 
> transfer from the water to the meat.
>
> That being said, one of my concerns would be the extended time where the 
> meat is in the optimal temperature range for a bacterial explosion.

https://www.michiganfoodsafety.com/wp-content/uploads/2024/03/Sous-Vide-Cooking-Brian-Nummer.pdf

-- 
Cindy Hamilton