casey! please edumahcate me!
I've read that the danger zone is between 41 and 135. so you are taking it to the absolute minimum and chancing that it never goes below? What about the time it takes to get there?
I understand that once there - it's fine. But does it really stay there? I mean that is borderline!
The sous vide process uses low cooking temperatures over long time periods. The FDA and USDA both have established safety guidelines for sous vide cooking temperatures between 130-165F.
The recommended minimum time to cook pork at 130F is 120 minutes, or two hours. I cook pork at 135F for at least two hours.
I typically sous vide steaks at 135F for a minimum of 90 minutes/1.5 hours.
It is important to keep your meats in the refrigerator until your water bath is up to that minimum 130F. You want to go straight from the fridge to the fully preheated water bath.
CD