How to Determine Sous Vide Times

[@greghaefs4677]

Very educational. I also have your book that also educated me with Sous Vide. Keep it up!

[@AmazingFoodMadeEasy]

Thanks so much for the kind words!

[@lorimcmanus5657]

I want to make chicken lunch meat by putting finely ground chicken breast in pint mason jar. I normally put in pot on stove and simmer for 35 to 40 minutes but the bottom of jar cooks faster than the top so I would like to sous vide. Not sure how long and what temp. I do pack it down and is almost to the top of jar. Any ideas?? Love your videos.

[@Upcamehill]

I don't see the links for the charts.

[@richardcroft6361]

This is an excellent video for the informational value, the timing vs thickness discussion is very illuminating. But, please stop referring to a strip steak as a filet mignon?

[@mohammedsaleh3355]

Hi I’m planning to run a food truck Can I cook the meats for long times Because I’m planning to sous vide meats To prepare the orders faster than cooking it on the griddle from scratch I want to sear it on the griddle and serve it to my customers is that safe and tasty?

[@chopstube]

Where are these charts you speak of??

[@AmazingFoodMadeEasy]

There are some here: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness and here: www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/

[@bigdap100]

These videos are disjointed and confusing...your listener wants to hear you say for example ...a 1 inch thick steak pasteurizes at this amount of time at this temperature. We need to hear the temperature...Then elaborate otherwise it gets confusing...just trying to give constructive suggestions.

[@AmazingFoodMadeEasy]

I'm sorry the video didn't resonate with you. What questions do you still have? I'll be happy to help answer any of them.

[@bigdap100]

@@AmazingFoodMadeEasy ok thanks. For my kid, I’m trying to cook a 1 inch thick steak, Sous vide. How long does it take to pasteurize a steak that size? ...it’s hard for me to get a straight answer anywhere it seems.

[@AmazingFoodMadeEasy]

@@bigdap100 It depends on the temperature you are cooking at, but it'd be 2 hours and 45 minutes at 131F and 2 hours at 135F. You can find more times and an explanation here: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef

[@bigdap100]

@@AmazingFoodMadeEasy can you pasteurize at lower temperatures like 120 and 125?

[@AmazingFoodMadeEasy]

@@bigdap100 No, you can't. Most people recommend 130 as the lowest the really have pasteurization, though you can probably go down to 127ish, depending how accurate your circulator is. You can read more here: www.amazingfoodmadeeasy.com/info/exploring-sous-vide-email-course/more/is-sous-vide-safe-key-safety-guidelines#sous-vide-above-130