What is sous vide?
Sous vide is a method of cooking food sealed in airtight plastic bags submerged in a water bath at precisely regulated temperatures. The water bath is heated to the target temperature, typically between 130-180°F, and the vacuum sealed food is cooked for an extended period of time, anywhere from 30 minutes to 72 hours depending on the cut of meat.
The sous vide technique results in tender, juicy, and flavorful meats by cooking them at lower temperatures for longer periods of time compared to other methods like grilling or roasting. It allows for very precise temperature control, which is the key to pasteurizing meat sous vide.
What is pasteurization?
Pasteurization is a process of heating food to specific temperatures for specified amounts of time in order to kill harmful pathogens like bacteria, viruses, parasites and fungi. This extends the shelf life and makes food safe to eat.
For meat, pasteurization is achieved by bringing the internal temperature to 130°F or above for over an hour. Holding the temperature precisely there kills bacteria and pathogens.
Pasteurizing meat via sous vide cooking allows the meat to reach pasteurization temperature without overcooking it. Since the water bath is set to the target temperature, the meat can cook to exactly 130°F and hold there for as long as needed to achieve pasteurization.
How long does it take to pasteurize meat sous vide?
The length of time needed to pasteurize meat sous vide depends on the thickness and type of meat:
Whole Cuts
For whole cuts of meat like steak, chops, or roasts, the pasteurization time is determined by thickness. The thicker the cut, the longer it takes for the center to come up to temperature.
Here are approximate pasteurization times based on thickness:
| Thickness | Minimum Pasteurization Time |
|---|---|
| 1 inch | 1 hour |
| 2 inches | 2.5-3 hours |
| 3 inches | 4-6 hours |
| 4 inches | 6-8 hours |
For example, a 2 inch thick pork chop would need to cook sous vide at 130°F for at least 2.5-3 hours to be considered pasteurized.
The pasteurization time can be even longer if starting from frozen or for cuts with lots of fat and connective tissue that take longer to come up to temperature. An extra hour is a good rule of thumb.
Ground Meats
For ground meats like hamburger patties, meatballs, or sausage, the pasteurization guidelines are different than whole cuts.
Ground meats require hitting 160°F internally to be considered pasteurized. The pathogens are spread throughout the meat when ground up, necessitating the higher temperature.
Here are the sous vide pasteurization times for ground meats:
| Thickness | Minimum Pasteurization Time |
|---|---|
| 1/2 inch | 45 minutes |
| 1 inch | 1.5 hours |
| 2 inches | 3 hours |
So for a typical 1 inch thick hamburger patty, it needs to cook sous vide at 160°F for at least 1.5 hours to be considered pasteurized.
Chicken and Poultry
Chicken and poultry need to reach an even higher temperature of 165°F to be pasteurized sous vide. Salmonella and other pathogens are very common in poultry.
Pasteurization times for chicken and poultry sous vide:
| Thickness | Minimum Pasteurization Time |
|---|---|
| 1/2 inch | 1 hour |
| 1 inch | 1.5 hours |
| 2 inches | 2.5-3 hours |
A 1 inch chicken breast needs 1.5 hours, while a 2 inch duck breast should cook for at least 2.5 hours at 165°F sous vide to be safely pasteurized.
Fish and Seafood
Fish and seafood require pasteurization at the lowest temperature, just 130°F. The thickness rules still apply:
| Thickness | Minimum Pasteurization Time |
|---|---|
| 1/2 inch | 45 minutes |
| 1 inch | 90 minutes |
| 2 inches | 3 hours |
So a 1 inch thick salmon fillet needs 90 minutes at 130°F to be safely pasteurized sous vide.
The benefit with fish is that the lower 130°F temperature doesn’t overcook the delicate flesh. Fish achieves tender, silky textures when cooked low and slow sous vide.
Pasteurization Rules of Thumb
To summarize, here are some useful rules of thumb when pasteurizing different meats sous vide:
– The minimum pasteurization temperature is 130°F for whole cuts of beef, pork, lamb, fish and seafood. 160°F for ground meats. 165°F for poultry.
– The time required is determined by thickness. The thicker the cut, the longer it needs. Minimum times are 1 hour for a 1 inch thickness, 2.5-3 hours for 2 inches.
– An extra hour should be added to the minimum time for extra safety margin. And add even more time if starting from frozen.
– Use a sous vide cooker or immersion circulator to hold the temperature precisely for the entire pasteurization time. Temperature fluctuations can prevent proper pasteurization.
– Pre-searing meat before sous vide pasteurization is recommended for flavor, but not required for food safety.
– Always chill meat rapidly after sous vide pasteurization. Don’t leave meat sitting out at room temperature for long periods before or after cooking.
Following these guidelines will help ensure meat is safely pasteurized while retaining moisture, tenderness and juiciness. Sous vide enables perfect pasteurization without overcooking.
Conclusion
Pasteurizing meat sous vide provides an ideal way to eliminate harmful pathogens while achieving delicious results. The keys are holding the temperature at precise thresholds for the time required based on meat thickness and type. With some simple guidelines on minimum times and temperatures for different meats, you can ensure meat is perfectly pasteurized sous vide every time.