Page 45 - Sous Vide Que

does not include viruses like norovirus, the one that gets so many people on cruise ships sick, or hepatitis viruses, or parasites, some of which can be found on seafood and produce.
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Sources:
• International Commission on Microbiological Specifications for Foods, 1996.
• Encyclopedia of Food Microbiology, 2nd Ed., Vol. 1. C.A. Batt and M. L. Tortorello, eds.
• University of Nebraska-Lincoln Inst. of Agriculture and Natural Resources, Julie A. Albrecht, Ph.D.
The data suggests you should cook everything at 131°F and above. Fortunately for meat lovers, 131°F is medium rare, the temperature at which most beef steaks and roasts reach optimum tenderness and juiciness, and well below the temps most of us like for pork and chicken and turkey. Even after the sear step, the internal temps of steaks usually remain under 135°F, still medium rare and very tender and juicy. So 131°F is the minimum temperature we shoot for. For specific temperatures, check the growing section of recipes on AmazingRibs.com.
Wait a minute, you say, most seafood is at its best at or near 125°F! The good news is that sous vide cue seafood at 131°F is still incredibly tender and juicy. But if you must cook to 125°F the better news is that bacillus cereus, the only bug that keeps growing at that temperature, is rare in seafood, so cooking at 125°F is still safer than eating sashimi. If you sear first you can make it even
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