View recipes for the Sous Vide Professional here:
http://cuisinetechnology.wordpress.com/category/sous-vide-professional-recipes/
View recipes for the Sous Vide Professional here:
http://cuisinetechnology.wordpress.com/category/sous-vide-professional-recipes/
July 25th, 2011 at 11:05 am
I had a question- I’ve been making duck burgers- how long are they safe to hold and what temp would you recommend?
December 6th, 2011 at 9:49 am
Hi, when you say “hold” – do you mean in the water bath or after cooking?
some people do promote the idea of burgers sous vide. We don’t. At least not for the typical sous vide time (1h) and temperatures (59C). We think that the benefits vs the food safety concerns are not worth to chose sous vide. Burger meat has exponentially more surface area. If you want to avoid the food safety concerns, you can sous vide it either for prolonged time which will pasteurize the meat, or you go at a higher temperature. But both results will not be superior to a good old grilled burger.