Comments on: Purdy Pictures: The Charts http://www.cookingissues.com The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Sous vide Eier – wie man ein perfektes weiches Ei? | Fragen zum Thema Kochen http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-81339 Fri, 26 Aug 2011 12:00:58 +0000 http://www.cookingissues.com/?page_id=3911#comment-81339 [...] dem Ei-Diagramm in diesem Beitrag das ist ein Problem mit Eiern gekocht sous vide, wie die weißen setzt auf eine höhere Temperatur [...]

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By: huevos Sous Vide – cómo conseguir un perfecto huevo pasado por agua? | Preguntas sobre cocinar http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-80896 Thu, 25 Aug 2011 12:00:15 +0000 http://www.cookingissues.com/?page_id=3911#comment-80896 [...] acuerdo con la tabla de huevo en este post se trata de un problema con los huevos cocidos al vacío, como se pone el blanco a una temperatura [...]

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By: Ideas in food, Ottawa « seedtosausage.ca http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-18154 Wed, 06 Apr 2011 02:25:36 +0000 http://www.cookingissues.com/?page_id=3911#comment-18154 [...] many advantages, The French Culinary Institute of America (FCI) Has some great information in there cooking issues bolg if any one is interested in learning [...]

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By: davearnold http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-15852 Thu, 24 Feb 2011 23:17:48 +0000 http://www.cookingissues.com/?page_id=3911#comment-15852 How long you are allowed to hold the steaks depends on 2 factors 1. How many D levels you have cooked the product to (that you can get from the FSIS site). 2. How cold your storage is. WE are currently getting well over a week storage if your temps are below 34 F and you have done 6 or so D levels of Bacterial death. UNfortunately I don’t think the steaks are necessarily at their best at that point. Don’t quote me on the exact numbers — the ones I just quoted are off the top of my head (I’m writing in an airport)

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By: davearnold http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-15721 Thu, 24 Feb 2011 02:09:56 +0000 http://www.cookingissues.com/?page_id=3911#comment-15721 Howdy Lele,
I usually sear both before and after because being in the bag ruins the crust. If you don’t have that problem in the combi you can do as you say, but most people hit meat with some low humidity/high temprature stuff at the end to spruce up the crust.

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By: davearnold http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-15696 Thu, 24 Feb 2011 00:11:39 +0000 http://www.cookingissues.com/?page_id=3911#comment-15696 With very large pieces of meat I recommend using low temp “for insurance.” Take roast beef. Don’t bother searing. Cook the entire roast beef to rare (54.5 or 55 C, your choice). Cool the entire roast down. Now you have “insured” that the meat is cooked all the way to the center. Now put it in a blazing hot oven and develop a nice crust. This will give a roast beef that has some of the traditional texture of a roast beef (a little overdone on the outside) that most people like. Presenting a whole roast beef cooked to one temperature all the way through is usually unappetizing (believe me, I’ve tried).

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By: Alexander http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-15659 Wed, 23 Feb 2011 10:43:49 +0000 http://www.cookingissues.com/?page_id=3911#comment-15659 Dear Sir or Madam,
I have worked through the pages, relevant to sous-vide cooking. As I understood, tine-temp. chart is intended for cook-and-serve service. Do you have some simmular chart for cook-and-chill(store) cooking sous-vide? I do quite a big stakes of beef in our restaurant. I am not happy with 40 min. cooking time traditionally. We made a trial to cook it sous-vide. The result is excellent. But how long can i store this meet?
we hold QT 55C for rare at least 121 min, QT 60C for medium for at least 90 min. Then chill it down and in 60 min it has from -2 to +1 in the core. How long can i store these stakes? these is just one of examples. I really need additional information for cook sous-vide-chill-store-regenerate technique. I was not able to find such information on FSIS site, as well as on HACCP sites. I would appreciate any help. Thank you in advance.

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By: Eduardo Suárez http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-14499 Thu, 03 Feb 2011 03:40:19 +0000 http://www.cookingissues.com/?page_id=3911#comment-14499 Dave,
Thanks for the info and the link. I got the cooking time/temp from Doug Baldwin’s charts and adapted them for the breast’s thickness. Although the data in the article gives me a bit of peace of mind, I’ll do some tests on longer cooking times vs. final results.

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By: Lele http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-14156 Fri, 28 Jan 2011 16:44:59 +0000 http://www.cookingissues.com/?page_id=3911#comment-14156 Hi everybody,at the beginning of low-temperature cooking,is it better sear before or after the process? during cooking time the temperature must be increase or decrease?Usually,for a big pieces of meat(pork’s leg,5 kg)I follow this way:Combioven chamber 170C 20 min. and,meanwhile the core temp increase i decrease the chamber temp.(row pork core temp.4 C to 70C-chamber temp.170 C to 70 C)what do you think?

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By: Lele http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/#comment-14152 Fri, 28 Jan 2011 15:33:56 +0000 http://www.cookingissues.com/?page_id=3911#comment-14152 Hi,about big peaces of meat(as a english roaast-beef,2 kg each) low-temp cooking ,should I sear before or after?,I mean, with a combi-oven,20 min 170 C,and then meanwhile the core temperature increase I decrease the chamber temperature,and,apart the economic problems,the final results is it better with a combi-oven or with a CVap? (hope you can undestand me,my English must be orrible))thank’s

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