I've always assumed that this is because the aerobic environment of the sous vide is perfect for the cultivation of deadly botulinum bacteria and the botulism toxin they produce. This Reddit r/sousvide post (https://www.reddit.com/r/sousvide/comments/42dubm/the_science_about_botulism_for_sous_vide/) suggests otherwise. Regardless, cooking at 2.5 hrs can result in food poisoning and that can kill someone with other health issues.
TL;DR: You should remove the mention of cooking at <130ยฐF from this page that requires ca. 16 hours of cooking time before someone dies.
I made this last night, and I was absolutely blown away.
I usually buy Eye of Round to make nice, chewy Beef Jerky – but this – OMG.
I cooked it at 131 for 20 hours, and it was literally as tender and juicy as a Prime Rib.
I still can’t believe how great this tasted, and how melt-in-your-mouth tender it was.
The roast came out delicious. Next time, I will lower the temperature to 130 to get a little bit more rare. But I was serving this one to people I don’t know, and it was good.
Per Serious Eats, you should not sous vide anything for longer than 2.5 hrs if your temp is <130ยฐF: https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak#toc-temperature-and-timing-charts-for-sous-vide-steak:~:text=1%20to%204%20hours%20(2%201/2%20hours%20max%20if%20under%20130%C2%B0F/54%C2%B0C)%C2%A0
I've always assumed that this is because the aerobic environment of the sous vide is perfect for the cultivation of deadly botulinum bacteria and the botulism toxin they produce. This Reddit r/sousvide post (https://www.reddit.com/r/sousvide/comments/42dubm/the_science_about_botulism_for_sous_vide/) suggests otherwise. Regardless, cooking at 2.5 hrs can result in food poisoning and that can kill someone with other health issues.
TL;DR: You should remove the mention of cooking at <130ยฐF from this page that requires ca. 16 hours of cooking time before someone dies.
I made this last night, and I was absolutely blown away.
I usually buy Eye of Round to make nice, chewy Beef Jerky – but this – OMG.
I cooked it at 131 for 20 hours, and it was literally as tender and juicy as a Prime Rib.
I still can’t believe how great this tasted, and how melt-in-your-mouth tender it was.
The roast came out delicious. Next time, I will lower the temperature to 130 to get a little bit more rare. But I was serving this one to people I don’t know, and it was good.
Hi George, great to hear that. Thanks for letting me know.