Sous vide to reheat a packer brisket

[Jerod Broussard]

The outside surface of the meat had a 165 F. wet heat hitting it. PLENTY safe, 7-Log or thereabouts safe. That is why I reheat at 165 and not 145 in sous vide.

For cooling brisket it is on the counter until internal drops to 140. Then in the freezer until plenty cold to the touch (no hint of heat). Then the fridge.

[Troutman]

So I guess that cold piece of pizza that I ate that sat on my counter overnight may have just killed me. The real bummer was the hot beer chaser, it had a cigarette butt in it .....



Seriously though, I retract what I previously posted, it probably is better to re-therm to 165* to re-pasteurize rather than just to 145*. Obviously the original poster hasn't died either so it would appear all is well.

[Dr._Pat]

If the time it takes for meat to go from refrigerator to 165° internal temp was a safety issue, I am not certain how folks could ever safely cook meat!

[Jerod Broussard]

I think too many people see the internal portions of non-communated/intact meat as exposed contaminated surfaces

[Troutman]

Jerod Broussard ,I think you hit the nail on the head. We’re not talking raw chicken or ground beef or sausages here. In fact I routinely cook whole briskets, chuck, sirloin and all manner of steaks in a 130* SV bath for days. Why is that different from re-therming an already cooked large, intact piece of meat? Perhaps I’m missing something here.

[Jerod Broussard]

At some point it was cooled down through the danger zone. That is why reheating is recommended to go fairly quickly because you are going BACK through the danger zone. I like to run my sous vide at 130.5-131.0 minimum since microbes start dying at that point very very slowly.

[Potkettleblack]

As someone who pretty much never uses Sous Vide to reheat anything, might I not be tagged every time someone wants to reheat a leftover?

i think it’s not the greatest practice, and I generally want my leftovers faster than that.

[Jerod Broussard]

I'll delete the tag if I see someone tagging you on a reheating sous thread, who tagged you on this thread? I can't find it....

[Potkettleblack]

I think Fzxdoc did, but not to summon me, but quoting. It’s no big deal. I have my understanding. There’s no need for mod intervention.

[fzxdoc]

This is a really good article that addresses the issue of chilling then reheating, either for immediate consumption or for keeping warm for later consumption. Bottom line is, as mentioned before, the time any food spends between 40 and 140 is cumulative, and 4 hours total is the safe rule of thumb.

http://www.foodauthority.nsw.gov.au/_Documents/scienceandtechnical/sous_vide_food_safey_precautions.pdf

I found it interesting reading, especially the reheating section.

Kathryn

[MBMorgan]

Great article, Kathryn ... thanks for posting.

[Santamarina]

It seems the biggest culprit here would be a long cool down time, such as sticking a hot hunk of meat in the fridge. So best practice would be to bag and ice bath to get the meat below 40°F as quick as possible. Then reheating wouldn’t be much of an issue - no matter what your target reheat temp is there’s no reason you shouldn’t be able to get from 40° to 140° In less than four hours.

Am I missing anything???

[fzxdoc]

I'm guessing that would depend on the size of the hunk of meat. Perhaps for reheating purposes one might want to cut large pieces into smaller ones for a quicker ramp up through the danger zone. The quicker the better, remembering that the meat will sit out before, during, and after it is served and the leftovers would go back through that danger zone.

K.