New cooking methods ... sous vide

[Fire Me Boy!]

Originally Posted by 3 4

Is it safe to eat pork cooked to 135?

If done right, it's fine. The FDA's guidance for safe temps isn't exactly accurate - they can't give you a time/temp range because they need an idiot to be able to understand it. It's not as simple as temperature; time plays a major part. As one of the books I read about it (Baldwin's Guide to Sous Vide Cooking) says, food safety is about time AND temp - some temps thought to be too low for some foods are perfectly safe if cooked for a long enough time.

At low temps given time, you pasteurize the meat, killing the bacteria. It just takes a little while. The lower the temp the longer it needs to be in the sous vide.

That's one of the benefits of sous vide; you can cook the product to the temperature where it tastes the best. Chicken at 165 is tough and dry; chicken in sous vide at 140 is tender, juicy and delicious.