I bought some pre-ground angus beef patties from a butcher shop and I was going to prepare them sous vide. However, I found some mixed information about how to do it safely. Some sources say that about 68C is the minimum temperature at which all the pathogens in the meat are killed. This is already way too high since the meat is already well-done at this temperature.
However, some other source I found tells me that above 54C is fine with cooking time between 40 minutes and 4 hours.
I would probably like to go for something between 54-58C (medium) and for 2-3 hours of cooking time. Is this safe or not? How about if I sear the burgers on a stove one minute per side afterwards?
Submitted March 01, 2017 at 07:10AM by ger2k http://ift.tt/2lW6u3F
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