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onglet and salmon

volkmarfs

which is the best recipe to sous vide onglet steak? and i got another question how long can i keep salmon mi cuit in the frige?

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Yitzchok_Bernstein_88575

thanks!

Chris_Young_80640

Not to be too self-promotional, but Modernist Cuisine has an excellent chapter on food safety. It's amazing to me how little good information is readily available. Most of what's on the internet is misleading or flat-out wrong. Most food safety material aimed at cooks dumps down the science to a ridiculous level. Even so-called experts often make overly broad assertions.

Although this might sound strange, but the actual FDA food code is not a bad place to start. It's free to download and lays out what's legal. It's about to be updated for 2013, but the current code is the 2009. Anex 6 deals with sous vide and other reduced atmosphere approaches to cooking (like smoking):

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm

and here is the section that lays out all of the legal time and temperature combinations, including the ability to consume food that is not pasteurized (hint, it's the 4 and 6 hour window of holding that allows for this):

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm186451.htm#part3-5

Yitzchok_Bernstein_88575

@Chris. Where is good place to start, to gain more knowledge as far as food safety and pasteurization etc...

Yitzchok_Bernstein_88575

@chris. very cool. thanks.

Chris_Young_80640

@Yitzchok

The addition of salt makes the bacteria more susceptible to thermal death, so actually you are achieving some level of pasteurization at this lower temperature because of the salt. We cannot say that this is equivalent to the a 6.5log reduction of salmonella (a common commercial and regulatory standard). But we have actually done limited challenge testing on this actual recipe to show that we are achieving a reasonable level of safety.

Yitzchok_Bernstein_88575

@Chris
Thanks,
I understand how salt and lack of oxygen help, but how does the cooking help? It doesn't pasteurize at that temp. Wouldn't it hinder because it allows bacteria to reproduce more readily at those temps.

Chris_Young_80640

It's a combination of the salt, the cooking, the exclusion of oxygen, and the low-temperature storage.

Yitzchok_Bernstein_88575

@chris, Really cool how the salmon can hold for so long. Is it the brine? I would think a day or two because of the low temperature cooking.

volkmarfs

thanks you very much Chris very helpful

Chris_Young_80640

I'm actually a big fan of just grilling onglet (or cryo-searing) and keeping it very rare. But if you want to cook it sous vide, I would suggest 120 °F / 49 °C to core temperature and then a really hard sear.

For the salmon mi cuit, it mostly depends on your refrigeration temperature.1 °C / 34 °F for up to 30 days, 5 °C / 41 °F for up to 5 days. If you keep it vacuum sealed, the flavor will stay fresh for longer.