Sous vide hamburger patties...

[Missourian]

My g-d, how I've missed good burgers.

Back not too long ago when you ordered a burger, the waitress would ask "how do you want it?"

Medium rare!

Can't hardly do that anymore with ground beef due to E. Coli.

The E. Coli contaminated exterior of beef cuts becomes the inside when it is ground. Some people takes their chances, but now you don't have too.


Using sous vide you can trade time at a lower cooking temp to create safe, tender delicious thick burgers.

Internal temps as low as 125°F are safe from E. Coli, salmonella and other food borne bacteria when the meat is cooked for an hour at that temperature.

Here is an article from WaPo that generally explains the mechanics... That food borne bacteria is killed in less than a second at 155° while it takes about eight minutes at 140°.

https://www.washingtonpost.com/archive/lifestyle/wellness/1993/02/09/safe-cooking-tips/97eea091-6406-456a-b341-9726d5f3cdc7/

I've had this ninja speedi with sous vide function for five or six months and sous vide cooking is unexpectedly simple.


Literally set it and forget it.

You can even do frozen patties, steaks or chops...it just takes longer.

And you don't really have to worry about time. You have a window...40 minutes to four hours or more for fresh (my directions say double bag if you're going over four), maybe an hour and a half to six hours for frozen. At 8-10 hours your protein may change texture or get mushy.

Tonight I went 2.5 hours while I ran to the store and did some errands.

⅔ lbs burgers at 135°.

They barely shrank.

Pulled them out and seared them in a cast iron skillet for 30 seconds on each side at the highest temp my range top could muster...added cheese and let them rest while I butter toasted the buns.


I haven't had a better burger in a long time. I would say worth the effort...but there was remarkably little effort involved.

Here are some links.

Sous Vide Burgers - Perfect Burgers Every Time!

Sous Vide Burgers - by far the easiest way to get perfect burgers every time. Don't knock it till you try it. Best. Burger. Ever.

thespicyapron.com

Times and temps.

Easy Sous Vide Hamburger Recipe and How To Guide

This sous vide hamburger recipe makes it easy to cook burgers at any temperature while ensuring that they are perfectly safe to eat. I use it for all my parties!

www.amazingfoodmadeeasy.com

Not hamburger, but a video of the ease of sous vide...

 

[Synthaholic]

I have a FoodSaver unit. I should use it to sous vide.

 

[Missourian]

I have a FoodSaver unit. I should use it to sous vide.

You know, I bought one, but I usually just use a freezer bag and the submersion method of removing air.

But yes...you should sous vide. It absolutely makes the most moist and flavorful, perfectly cooked everytime steaks, chops and chicken breast. I haven't tried bigger cuts yet ... but I can't see them being any different. Just takes longer.

And!

As a bonus, you are left with all the concentrated juices to make sauces and gravies from.

A Guide to Making Sauce From Sous Vide Juices

For those of you who cook with sous vide machines, have you noticed all of those juices leftover in the bag once you’ve finished cooking? Do you take the meat out of the bag and

homekitchentalk.com

 

[rampart]

My g-d, how I've missed good burgers.

Back not too long ago when you ordered a burger, the waitress would ask "how do you want it?"

Medium rare!

Can't hardly do that anymore with ground beef due to E. Coli.

The E. Coli contaminated exterior of beef cuts becomes the inside when it is ground. Some people takes their chances, but now you don't have too.


Using sous vide you can trade time at a lower cooking temp to create safe, tender delicious thick burgers.

Internal temps as low as 125°F are safe from E. Coli, salmonella and other food borne bacteria when the meat is cooked for an hour at that temperature.

Here is an article from WaPo that generally explains the mechanics... That food borne bacteria is killed in less than a second at 155° while it takes about eight minutes at 140°.

https://www.washingtonpost.com/archive/lifestyle/wellness/1993/02/09/safe-cooking-tips/97eea091-6406-456a-b341-9726d5f3cdc7/

I've had this ninja speedi with sous vide function for five or six months and sous vide cooking is unexpectedly simple.


Literally set it and forget it.

You can even do frozen patties, steaks or chops...it just takes longer.

And you don't really have to worry about time. You have a window...40 minutes to four hours or more for fresh (my directions say double bag if you're going over four), maybe an hour and a half to six hours for frozen. At 8-10 hours your protein may change texture or get mushy.

Tonight I went 2.5 hours while I ran to the store and did some errands.

⅔ lbs burgers at 135°.

They barely shrank.

Pulled them out and seared them in a cast iron skillet for 30 seconds on each side at the highest temp my range top could muster...added cheese and let them rest while I butter toasted the buns.


I haven't had a better burger in a long time. I would say worth the effort...but there was remarkably little effort involved.

Here are some links.

Sous Vide Burgers - Perfect Burgers Every Time!

Sous Vide Burgers - by far the easiest way to get perfect burgers every time. Don't knock it till you try it. Best. Burger. Ever.

thespicyapron.com

Times and temps.

Easy Sous Vide Hamburger Recipe and How To Guide

This sous vide hamburger recipe makes it easy to cook burgers at any temperature while ensuring that they are perfectly safe to eat. I use it for all my parties!

www.amazingfoodmadeeasy.com

Not hamburger, but a video of the ease of sous vide...

excellent.

now that my comrades have succeeded in implanting our weaponized bacteria we can proceed to the next step. government control of the food supply.

 

[Hossfly]

My g-d, how I've missed good burgers.

Back not too long ago when you ordered a burger, the waitress would ask "how do you want it?"

Medium rare!

Can't hardly do that anymore with ground beef due to E. Coli.

The E. Coli contaminated exterior of beef cuts becomes the inside when it is ground. Some people takes their chances, but now you don't have too.


Using sous vide you can trade time at a lower cooking temp to create safe, tender delicious thick burgers.

Internal temps as low as 125°F are safe from E. Coli, salmonella and other food borne bacteria when the meat is cooked for an hour at that temperature.

Here is an article from WaPo that generally explains the mechanics... That food borne bacteria is killed in less than a second at 155° while it takes about eight minutes at 140°.

https://www.washingtonpost.com/archive/lifestyle/wellness/1993/02/09/safe-cooking-tips/97eea091-6406-456a-b341-9726d5f3cdc7/

I've had this ninja speedi with sous vide function for five or six months and sous vide cooking is unexpectedly simple.


Literally set it and forget it.

You can even do frozen patties, steaks or chops...it just takes longer.

And you don't really have to worry about time. You have a window...40 minutes to four hours or more for fresh (my directions say double bag if you're going over four), maybe an hour and a half to six hours for frozen. At 8-10 hours your protein may change texture or get mushy.

Tonight I went 2.5 hours while I ran to the store and did some errands.

⅔ lbs burgers at 135°.

They barely shrank.

Pulled them out and seared them in a cast iron skillet for 30 seconds on each side at the highest temp my range top could muster...added cheese and let them rest while I butter toasted the buns.


I haven't had a better burger in a long time. I would say worth the effort...but there was remarkably little effort involved.

Here are some links.

Sous Vide Burgers - Perfect Burgers Every Time!

Sous Vide Burgers - by far the easiest way to get perfect burgers every time. Don't knock it till you try it. Best. Burger. Ever.

thespicyapron.com

Times and temps.

Easy Sous Vide Hamburger Recipe and How To Guide

This sous vide hamburger recipe makes it easy to cook burgers at any temperature while ensuring that they are perfectly safe to eat. I use it for all my parties!

www.amazingfoodmadeeasy.com

Not hamburger, but a video of the ease of sous vide...

 

[Hossfly]

 

[MisterBeale]

How Plastic Can Harm Your Health​

Plastic is everywhere, yet it often contains chemicals linked to reproductive harm, cancer risk, metabolic disease, and other issues

How Plastic Can Harm Your Health - Consumer Reports

There's a large and growing body of evidence linking chemicals in plastic and microplastics to a number of health concerns.

www.consumerreports.org

Do Plastic Chemicals Leach into Food From Sous Vide (SV) Cooking?​

RAPID RESPONSE QUESTION:​

Can plastic chemicals used in a sous vide (SV) wrap product migrate into food during cooking? Are there any associated toxicity concerns?​

Request by: a culinary school

Do Plastic Chemicals Leach into Food From Sous Vide (SV) Cooking? « PPRC

web.archive.org

What plastics and additives are used in SV pouches and wraps? ​

SV packaging suppliers have not been transparent about the additives found in their products. Also, no specifications or MSDS’ have been provided by manufacturers, or found online. Two manufacturers did disclose that their base resin materials are LDPE or LDPE/nylon layers.


One supplier, when asked, defensively stated, “Our material is FDA-approved, BPA and phthalate free.” First, BPA should not be found in film products, as the compound is used in rigid (#7) plastics. Second, calling a product “FDA-approved,”is a misnomer because, as explained above, the FDA does not approve products. Finally, listing a chemical on the FCS inventory does not guarantee its safety, and many of the FCS Notifications are chemicals of concern from a toxicity standpoint. It is unknown whether the limitations on use, as stipulated in each FCS, are tight enough to protect consumers from these chemicals of concern.


Another supplier claimed that their material is “100% LDPE.” However, LDPE requires additives to provide necessary functional attributes.​

Do chemicals migrate from the plastic during SV cooking? ​

"This answer to this question is unable to be confirmed due to lack of data and studies on migration of chemicals from plastics in simulated SV cooking conditions (e.g., 120 to 180 dF for an hour or more).​

It has not been confirmed by the literature, but acidic or oily foods would conceivably increase the amount or concentration of any migration.​

With suppliers unable to provide any information on these additives, and no existing studies on migration of contaminants specifically from SV packaging, uncertainty remains about any health impacts. Impacts of these chemicals depend on the amount of chemical migration from the plastic into the food during SV cooking, as well as their toxicity, and the susceptibility of anyone consuming the food cooked via SV.​

A few studies may provide insight into the potential for migration from plastic during various cooking methods, and some of the health impacts. These are briefly described in Table 1 below. . . . "​

 

[The Duke]

Dude! An hour for a hamburger? Ay yi yi!

That's almost half the time it takes to do prime rib.

I'll take my chances with a pan and a lid. Pretty sure it gets hot enough that way, even if you want medium rare.

 

[The Duke]

I want some ground beef so bad, but it's so expensive.

When I was a kid, we used to have it 3x a week at least.

 

[1srelluc]

Just make sizzle-burgers and cook the damn things through.

 

[Missourian]

Just make sizzle-burgers and cook the damn things through.

No.

 

[1srelluc]

No.

OK then, die of the nastys in the half-cooked hamburger.

My wife's uncle died of eating half cooked deer liver. I remember him bragging on eating half-raw meat all the time.

Man invented fire for a reason.

 

[Missourian]

Dude! An hour for a hamburger? Ay yi yi!

That's almost half the time it takes to do prime rib.

I'll take my chances with a pan and a lid. Pretty sure it gets hot enough that way, even if you want medium rare.

An hour of cook time, but the actual work time is 30 seconds of pouring water, seasoning and placing in a bag.

2.5 hours if you want 130° internal temps.

The rest is done by the machine.

 

[Missourian]

OK then, die of the nastys in the half-cooked hamburger.

My wife's uncle died of eating half cooked deer liver. I remember him bragging on eating half-raw meat all the time.

Man invented fire for a reason.

I don't think I'd eat a half cooked deer liver.

Or steak tartar for that matter.

But a safe medium rare burger...oh yeah...it's worth the wait.

 

[1srelluc]

I don't think I'd eat a half cooked deer liver.

Or steak tartar for that matter.

But a safe medium rare burger...oh yeah...it's worth the wait.

He died very badly too.....All his internal organs got infected.

Fuck that noise. I want my steak Texas style....Burned on both sides and in the middle.

 

[Missourian]

How Plastic Can Harm Your Health​

Plastic is everywhere, yet it often contains chemicals linked to reproductive harm, cancer risk, metabolic disease, and other issues

How Plastic Can Harm Your Health - Consumer Reports

There's a large and growing body of evidence linking chemicals in plastic and microplastics to a number of health concerns.

www.consumerreports.org

Do Plastic Chemicals Leach into Food From Sous Vide (SV) Cooking?​

RAPID RESPONSE QUESTION:​

Can plastic chemicals used in a sous vide (SV) wrap product migrate into food during cooking? Are there any associated toxicity concerns?​

Request by: a culinary school

Do Plastic Chemicals Leach into Food From Sous Vide (SV) Cooking? « PPRC

web.archive.org

View attachment 932345

What plastics and additives are used in SV pouches and wraps? ​

SV packaging suppliers have not been transparent about the additives found in their products. Also, no specifications or MSDS’ have been provided by manufacturers, or found online. Two manufacturers did disclose that their base resin materials are LDPE or LDPE/nylon layers.


One supplier, when asked, defensively stated, “Our material is FDA-approved, BPA and phthalate free.” First, BPA should not be found in film products, as the compound is used in rigid (#7) plastics. Second, calling a product “FDA-approved,”is a misnomer because, as explained above, the FDA does not approve products. Finally, listing a chemical on the FCS inventory does not guarantee its safety, and many of the FCS Notifications are chemicals of concern from a toxicity standpoint. It is unknown whether the limitations on use, as stipulated in each FCS, are tight enough to protect consumers from these chemicals of concern.


Another supplier claimed that their material is “100% LDPE.” However, LDPE requires additives to provide necessary functional attributes.​

Do chemicals migrate from the plastic during SV cooking? ​

"This answer to this question is unable to be confirmed due to lack of data and studies on migration of chemicals from plastics in simulated SV cooking conditions (e.g., 120 to 180 dF for an hour or more).

It has not been confirmed by the literature, but acidic or oily foods would conceivably increase the amount or concentration of any migration.

With suppliers unable to provide any information on these additives, and no existing studies on migration of contaminants specifically from SV packaging, uncertainty remains about any health impacts. Impacts of these chemicals depend on the amount of chemical migration from the plastic into the food during SV cooking, as well as their toxicity, and the susceptibility of anyone consuming the food cooked via SV.

A few studies may provide insight into the potential for migration from plastic during various cooking methods, and some of the health impacts. These are briefly described in Table 1 below. . . . "​

I read the other day we're already full of micro-plastics...

Microplastics are in our bodies. Here's why we don't know the health risks

Researchers are racing to try to understand how much humans are exposed and what levels are toxic.

www.sciencenews.org

 

[Missourian]

He died very badly too.....All his internal organs got infected.

Fuck that noise. I want my steak Texas style....Burned on both sides and in the middle.

Totally safe above 130°.

Sous Vide Burgers Recipe

For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.

www.seriouseats.com

 

[1srelluc]

Totally safe above 130°.

View attachment 932619

Sous Vide Burgers Recipe

For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.

www.seriouseats.com

 

[The Duke]

I'll freshly grind it and cook and eat it medium rare within 10 minutes of grinding.

 

[iamwhatiseem]

My g-d, how I've missed good burgers.

Back not too long ago when you ordered a burger, the waitress would ask "how do you want it?"

Medium rare!

Can't hardly do that anymore with ground beef due to E. Coli.

The E. Coli contaminated exterior of beef cuts becomes the inside when it is ground. Some people takes their chances, but now you don't have too.


Using sous vide you can trade time at a lower cooking temp to create safe, tender delicious thick burgers.

Internal temps as low as 125°F are safe from E. Coli, salmonella and other food borne bacteria when the meat is cooked for an hour at that temperature.

Here is an article from WaPo that generally explains the mechanics... That food borne bacteria is killed in less than a second at 155° while it takes about eight minutes at 140°.

https://www.washingtonpost.com/archive/lifestyle/wellness/1993/02/09/safe-cooking-tips/97eea091-6406-456a-b341-9726d5f3cdc7/

I've had this ninja speedi with sous vide function for five or six months and sous vide cooking is unexpectedly simple.


Literally set it and forget it.

You can even do frozen patties, steaks or chops...it just takes longer.

And you don't really have to worry about time. You have a window...40 minutes to four hours or more for fresh (my directions say double bag if you're going over four), maybe an hour and a half to six hours for frozen. At 8-10 hours your protein may change texture or get mushy.

Tonight I went 2.5 hours while I ran to the store and did some errands.

⅔ lbs burgers at 135°.

They barely shrank.

Pulled them out and seared them in a cast iron skillet for 30 seconds on each side at the highest temp my range top could muster...added cheese and let them rest while I butter toasted the buns.


I haven't had a better burger in a long time. I would say worth the effort...but there was remarkably little effort involved.

Here are some links.

Sous Vide Burgers - Perfect Burgers Every Time!

Sous Vide Burgers - by far the easiest way to get perfect burgers every time. Don't knock it till you try it. Best. Burger. Ever.

thespicyapron.com

Times and temps.

Easy Sous Vide Hamburger Recipe and How To Guide

This sous vide hamburger recipe makes it easy to cook burgers at any temperature while ensuring that they are perfectly safe to eat. I use it for all my parties!

www.amazingfoodmadeeasy.com

Not hamburger, but a video of the ease of sous vide...

You can solve this problem by grinding your own.