Last night's menu

Amy · **Posted:** Tue Jan 04, 2011 4:20 pm

Tonight I'm trying something I've been yearning to make since I got my circulator...sous vide hamburgers! Can't wait.

Amy

Paul Kierstead · **Posted:** Tue Jan 04, 2011 4:29 pm

Ohhh...that is one i've been wanting to try. It is especially nice as you could pasteurize rare burgers .... Make sure you report back!

Amy · **Posted:** Tue Jan 04, 2011 4:37 pm

Paul,

I'm too lazy to wade through all the posts about pasteurizing to know how long and at what temp I need in order to pasteurize them. Do you know?

Amy

Paul Kierstead · **Posted:** Tue Jan 04, 2011 4:50 pm

I typically use A Practical Guide to Sous-vide Cooking (pdf) for most of my starting points. By his tables (page 18), for a 20mm hunk'o'meat, pasteurization for 55 C (medium rare) meat would be at 1:37 (hour and a half). Of course, this is not a on/off; 45 minutes would likely give a very good reduction in Listeria, just not a 6D reduction. Probably would depend on the source of your meat, how it was ground, and who you are serving it to. I'm one to eat steak tartar if I trust the sources

OTOH, I have a good immune system. The exception

Quote:

If the beef is seasoned using a sauce or marinate which will acidify the beef, then the pasteurizing times may need to be
doubled to accommodate the increased thermal tolerance of Listeria (Hansen and Knøchel, 1996).

doesn't worry me but is very interesting. Probably just part of what makes listeria the menace that it can be to commercial meat production.

Amy · **Posted:** Tue Jan 04, 2011 4:55 pm

Thanks Paul. I'm grinding my own meat (always do) and also have a hearty immune system. I may not go for pasteurization tonight, but I'm thankful for the information.

btw, I grew up eating steak tartar every Saturday for lunch. God bless my mother...

Amy

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

LOVE tartar and carpaccio, eat it every chance I get. My 14 year old is also crazy about it.

My uncle, who was a butcher, used to make something he called cannibal sandwiches, raw ground beef, red onion, something spicy on toasted rye. I think I cut my teeth on it.

Mary

Amy · **Posted:** Tue Jan 04, 2011 5:17 pm

Mary,

I'm drooling. I think I may need to make Dave's rye bread simply to try that.

Amy

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

I think we are playing on the same team Amy. Team Dracula.

Mary

gardnercook · **Posted:** Tue Jan 04, 2011 5:55 pm

I am actually cooking tonight....friends coming over. I am serving brie with Laurie's red pepper jelly, and then making butternut squash ravioli in sage butter, roasted rosemary shrimp, salad and for desert....Ina Garten's macaroons, chocolate truffles, dried fruits and nuts.
Its so rare for me to cook on a week night other than something simple for myself.
ilene

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I'm making ginger catfish tonight -- with actual catfish. I hate it when I have to sub with tilapia.

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