Rare steak
Asked by on Wednesday, August 03
I have just "cooked" eye fillet for 4 hours at 48c, with the intention of arriving at medium rare and tender.
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<br />After some reading, I am concerned that I have created a high risk for contamination by not taking it to at least 50c.
<br />In other words is it safe to eat?
<br />Does anyone have the experience to comment here.
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<br />Thank you
<br />
<br />Arthur
3 Answers to This Question
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1
I'd be concerned, bacteria doesn't start dying until 50C, 48 is right on the edge. Here are some excellent sources:
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<br /><a href="http://www.fsis.usda.gov/oa/fr/95033F-a.htm">http://www.fsis.usda.gov/oa/fr/95033F-a.htm</a>
<br /><a href="http://www.cookingissues.com/primers/sous-vide">http://www.cookingissues.com/primers/sous-vide</a>
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<br />48C is right on the edge, I don't know if I'd risk getting sick, or even worse, making my family or guests sick.
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Answered by Roberto Leibman on Wednesday, August 03
1
You really shouldn't hold meat at that low of a temperature (under 54.5C) for more than a few hours. I personally wouldn't eat it, it's in about the same state as if you left it outside in the sun for the afternoon.
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<br />If you cook at low temperatures you want to make sure the whole process from heating to eating takes under 4 hours, and is preferably as short as possible.
Answered by Jason Logsdon on Wednesday, August 03
1
I definitely wouldn't eat it - bacteria will have been multiplying rather than reducing at that temperature.
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<br />On a side note, I'd be surprised if any significant collagen breakdown is happening at 48C, so I doubt it would be that tender either.
Answered by LeeW on Wednesday, August 03
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
