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136F beef in vacuum pack for 24hs?

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    136F beef in vacuum pack for 24hs?

    I am having a discussion on another board with some chefs. One of them has cooked a roast at 136f (58c) for 24 hours after vaccuum packing it. Is it safe or recommended? Click image for larger version

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    #2
    Yep. 131 or higher is good.

    I won't go under 131 unless I presear all sides.

    Comment


      #3
      It's the basis for sous vide cooking. As Jerod said, you're safe to cook for long durations at a minimum of 131 deg. F. Any lower and a long cook will keep you in the pathogen "danger zone".

      Comment


        #4
        I forgot to mention that since you're in a sealed bag you keep a nice wet heat which is more efficient at taking care of the pathogens, especially salmonella which is known to become resistant under dry heat conditions.

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          #5
          I have an Anova that has been setting in the box for 4 months.
          Going to have to break it out and give it a go.

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