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Sous vide fish for grandma

tangma27

My grandma is 92..I forget..are we not supposed to feed elderly people sous vide foods? I remember reading somewhere on ChefSteps that infants and elderly might not be the best people to feed sous vide food to.

I just dont want to kill my grandma with a piece of fish.

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Comments

FrankM_3301

Actually, using sous vide is potentially safer for the immune-compromised. In this case, it would be all about pasteurization. If you are more specific about what you are trying to accomplish, I am sure the community can provide suggestions. ...and Grandma will be happy and healthy!

tangma27

Haha thanks @Frank_Cabrera_104317!

So for fish...generally the bath doesn't get hot enough to really kill any bacteria right? Like even 55c is a bit over done for me.

I was planning on just brining some fish in fennel juice then cooking at 45C!

fisher23

Sous vide is as, if not more safe. Because of the precise temperature control you can be certain of the pasteurization. I have no idea where you may of read that it my not be the best for infants and elderly, the ONLY possibility that I can even think of might of been the 104° F salmon if it is not of first grade quality. But even then cook it at a higher temperature for a longer time, say at least 114° F or more. This would be my understanding.

tshewman

Is she healthy? If so you're probably ok. If any question, I woukd recommend selfish that can tolerate higher temps and still be tolerable (wven if less than ideal)

Robert_Conn_II_123023

I don't recall where I read it but I have read this as well. And, I believe it. Here is my take on it.....While Sous Vide done right is very safe there are things that can go wrong and you would never know just by looking. Because of how much is at steak (hehe) I make sure to display a disclaimer about under cooked shellfish, nut allergy alerts, and about Sous Vide for immunity-compromised people. I err on the side of caution. Having said all that I think your in the best position to decide if your Grandmother could handle some food poisoning (worse-case scenario). Lastly, I would recommend letting the fish sit in the cooking bath for an additional 15-30 minutes.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm old and eat SV fish all the time......but, then again I drink a LOT of wine...

artstype

According to Douglas Baldwin, 140F/80C for 40-50 minutes pasteurises fish, so no prob for grannie

fisher23

Hi @Michael_Tang_112985, @Clay_Ruede_129673 is correct. I just read that exact same thing in @DouglasBaldwin_31850's book. For me that would be over cooked, but this case just to be sure you could follow Dr. Baldwin's advise.

lfmichaud

140f is 60C I'm not sure about fish 40min at 60C but I'm quite sure the 80C one would be terrible....

artstype

Sorry, you are correct about the temp, thanks; my fat fingers on the keyboard...

Robert_Conn_II_123023

Yep....what Todd said!