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.
<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.
<br />Thank you
3 Answers to This Question
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I'd be concerned, bacteria doesn't start dying until 50C, 48 is right on the edge. Here are some excellent sources:
<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>
<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.
Answered by Roberto Leibman on Wednesday, August 03
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.
<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
I definitely wouldn't eat it - bacteria will have been multiplying rather than reducing at that temperature.
<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