Sous Vide Summit Heating Meat

Recently I was lucky enough to speak at the International Sous Vide Association and I gave a talk all about how meat heats.
I covered sous vide cook times, Delta-T cooking, and pasteurization. My presentation got a great response, so I thought I'd share it here. I'm so excited to be speaking at my third Sous Vide Summit! I want to dive into a topic that I think is really fascinating, and that is, "How does meat actually heat?"
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[@Clarinda787]

I cook beef at 140 degrees and the time depends on the cut. I often cut steaks from roasts and cook them longer than standard ribeye or sirloin to tenderize them.

[@LDBecker]

I'm just getting started in sous vide cooking. I was treated to a steak cooked that way recently and was blown away. Partly based on your video interview with David Pietranczyk from PolyScience, I ordered the Hydropro Plus circulator (arriving today). I know that the Hydropro Plus has times built into it - in your experience, do those times line up with your charts? Also, pasteurization still confuses me a bit. Why would you NOT cook with the pasteurization times? Thanks so much - glad I found your videos, and I just ordered your Simple Sous Vide: 200 Recipes Made Easy book.

[@AmazingFoodMadeEasy]

It's a great circulator, I think you'll love it! I've looked at several of the times and they generally line up with mine, or are close enough to account for personal preference. Often when they are different they are trying to accomplish something different. Pasteurization usually takes longer and people don't always want to wait for it, that's the main reason people don't always use it. And thanks for the support, I appreciate it!

[@TK-cl1jm]

Interesting. Your chart recommendation for a 2" ribye is 3:35, compared with 2 hours on the Joule app.

[@AmazingFoodMadeEasy]

I'm not sure why they recommend less, unless it's just for simplicity. At 2 hours the core will be 4 to 6 degrees below your target temperature. So pretty close and most people wouldn't know the difference probably.

[@christao5913]

Very interesting! I'm really enjoying your videos. I would love to see a video on the science of long cooks, particularly how the temperature and time affect the texture and tenderness of meats.

[@AmazingFoodMadeEasy]

Thanks for the kind words! And here's a video that looks at something similar! czcams.com/video/5y53uBn9-sU/video.html&lc=Ugz5ycioD3qcyOhhCXl4AaABAg

[@peaceful3250]

@AmazingFoodMadeEasy. Hi Jason. I hope you see this. I've been trying to purchase your sous vide ruler but Australia does not appear in the list of countries. Is there another way to buy it? Kind regards, Christine.

[@haccprof]

Great Video ... When you probe a piece of meat in the water bath, do you need to use sous vide tape so water doesn't enter the bag

[@AmazingFoodMadeEasy]

Thanks! And yes, you can use closed cell foam tape to prevent leaking. Or for home cooks, you can also often leave the top of the bag unsealed and use water displacement to get most of the air out without fully sealing it.

[@nikosloukopolulos8381]

Check the video, it's up side down

[@duncanmit5307]

💜👍👍👍👍👍

[@guang-puuwen5244]

You were just making things more complicated!

[@nikosloukopolulos8381]

Sorry, my kid mest with my tablet, it's OK.

[@AmazingFoodMadeEasy]

No worries!