Is food safety dead? I am not into seances so I don't know how to channel that.
-
-
-
SV has been around for decades, only made affordable, and thus popular, over the last few years.Originally posted by mountainsmoker View Post
Smoking from cold is why many of us like the presmoke, then SV, then final smoke, or QVQ.Comment
-
Not practical at home until recently, but started in 1974. Restaurants and processors were using it long before the home cook.
Last edited by Polarbear777; July 2, 2019, 09:16 PM. -
False, it has been around since the 70's and probably before that. Just because you first heard of it in the 2000's, doesn't mean it didn't exist before YOU knew about it. LOL.mountainsmoker Check out Polarbear777 link. And MH's coments below.
-
-
mountainsmoker You ask how long is long enough. Alas, no simple answer. It varied depending on the meat and the temp and the thickness. The point is that USDA may say 165 for chicken but as we show here
chicken at 136 should be pasteurized in 82 minutes (that's medium rare just like mr for beef and pork, but just a bit too wierd texture for me). At 150, in 5 minutes (still a bit slipery to my taste). At 156 in 1 minute a(nd believe me chicken breast at 156 for 1 minute is a WHOLE lot different than at 164 for 12 secs and a whole lot better).
Also a factor is the level of risk. Are you willing to risk, say 1 pathogen per breast? 2? 5? What are the odds they will make you sick? Kill you?
A lot has been written on this here and elsewhere.Comment
-
mountainsmoker Again, you are wrong. Pasteurization simply refers to the reduction of bacteria to a safe level as opposed to sterilization which reduces bacterial load to zero. Pasteurization does NOT apply only to dairy and does not have to be at high temps. It simply refers to making the food safe.Comment
-
mountainsmoker Again you are wrong. SV is not new. As I explain in my article on the vasics of Sous Vide Que "It began in the late 1960s and early 1970s with important work being done independently by the American Ambrose T. McGuckian, the French chef George Pralus, and the French food scientist Bruno Goussault. The first sous vide meal was almost certainly served at the Holiday Inn in Greensboro, SC in 1970 by McGuckian who had been an employee of Grace Cryovac and had been involved with a program to improve hospital food in Sweden in the late 1960s. This program utilized vacuum packaging of food that Graze Cryovac had originally developed in conjunction with NASA and the space program."
Comment
-
I think the problems encountered in this discussion illustrates profoundly why we should not have a food safety channel. Too much misinformation out there.Comment
-
Sadly, you are correct, sir! And unfortunately, it seems that those in possession of the most/worst misinformation feel compelled to preach it to all who are in the greatest need of facts and the truth ... and who are willing to listen to the loudest voice around. -
MBMorganSadly, thus has it ever been, though it's always nice to see us makin some headway, gainst th global trend.it seems that those in possession of the most/worst misinformation feel compelled to preach it to all who are in the greatest need of facts and the truth ... and who are willing to listen to the loudest voice around.
If there was a "LOVE" button fer yer comment, I'da done wore it plumb out, in th last few minutes, an appreciate yer sagacity, an wisdom, Brother
-
-
Not necessarily. USDA only has jurisdiction if the plant ships across state lines, so if it's truly a local slaughterhouse, it may be inspected by the state. In my experience, the USDA is much more rigorous.Originally posted by mountainsmoker View Post
Comment
-
Too true. I have been an unofficial safety engineer and chemistry professor for a soap-making forum over the past 5 years. Based on this experience and what I see on the AR forum, I agree there is a lot of ignorance, partial truths, and utter falsehoods floating around about safety and chemistry, whether we're talking food or soap. And I have also observed the ones who actually do know what they're talking about are often shouted into silence by those who think they know.Originally posted by Meathead View Post
IMO, clear science-based safety rules for a forum like this aren't something that should be created by consensus and debate by the group as a whole. The rules need to be set by a person or a small group of people who truly knows what they're doing. I understand this rather inflexible approach will chafe some members of the group, but this approach will result in rules that are sound, sensible, consistent, and easy for all members to understand, regardless of their level of knowledge and skill.
I don't think that rules out any informal discussion about the science and reasoning behind those the safety rules, as long as its understood the rules will still remain the rules after the discussion is over. In this forum, Meathead has the last word on this with Mrs. Meathead and Dr. Blonder backing him up. Sounds like a sensible arrangement to me and one that I can respect and follow.Comment
Comment