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NOTES
BACTERIA AND SAFETY 80
170
160
150
NHERENTLY SAFE PASTEURIZED ZONE. BACTERIA ARE KILLED ALMOST INSTANTLY IN THIS ZONE. TIME/TEMPERATURE ZONE. IN THIS ZONE BACTERIA ARE BEING KILLED; T N T IN TANTLY. AFETY I DETERMINED BY A COMBINATION OF WHAT YOU ARE COOKING, HOW LONG YOU COOK IT, AND AT WHAT EMPERATURE Y U K IT.
Food code safe pork, ground beef, and eggs temperature. 15 seconds makes it safe. Food code safe roasts and steaks temperature. Safe in under a minute.
NOTES
BACTERIA AND SAFETY 80
NHERENTLY SAFE PASTEURIZED ZONE. BACTERIA ARE KILLED ALMOST INSTANTLY IN THIS ZONE.
170
TIME/TEMPERATURE ZONE. IN THIS ZONE BACTERIA ARE BEING KILLED; T N T IN TANTLY. AFETY I DETERMINED BY A COMBINATION OF WHAT YOU ARE COOKING, HOW LONG YOU COOK IT, AND AT WHAT EMPERATURE Y U K IT.
Food code safe roasts and steaks temperature. Safe in under a minute. 60
FDA minimum hot-holding temperature. FSIS bacterial kill zone begins.
130 0
120
Food code safe pork, ground beef, and eggs temperature. 15 seconds makes it safe.
15
30
45
60
75
90
105 112
Cooking time in minutes once internal temperature is reached to safely pasteurize poultry and beef at a given temperature. The poultry curve represents a 6.5D pasteurization for salmonella. The beef curve represents a 7D pasteurization for E. coli.
Pathogen growth stops.** 50
Bacterial spores germinate here on cooling.**
Temperature data taken from the Food Safety and Inspection Service (FSIS)*. 110
100
F a h r e n h e i t
THIS IS THE DANGER ZONE. BACTERIA AREN’T BEING KILLED HERE. UNTIL Y U REA H 50 , THE , FASTER BACTERIA GROW. ABOVE 50C, BACTERIAL GROWTH DECLINES AND T P .
C 40 e l s i u s
40
THIS IS THE REFRIGERATION SAFETY ZONE 32
0
* http://www.fsis.usda.gov/oa/fr/95033F-a.htm and http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf ** Bruno Goussault
Celsius 40
50
60
70
80
90
Tenderloin: 45-60min at 54.4-55C. Not pasteurized. Don’t cook too long -- texture will sufer. Rib steak, strip steak, porterhouse steak: 1-6h at 54.4-56C. We use 55C. The longer they cook, the more tender they get. Skirt steak: 45m at 58C or 1-3h at 57C or 4-8h at 56C. Cooking too low or too shor t will make it unpleasantly chewy. Hanger steak: 45m-1h at 57C or 2-4h at 56C.
bee Hard sear nished steaks: 52-54.4C: a technique or cooking steaks at very low temperatures and nish searing or a long time to develop a heavy crust. Not FDA approved. Short ribs or osso buco: 57-65C. We use 48h at 60C (or 56h at 57C or 36h at 62C). 24h at 60C has a skirt-steak texture. 72h at 60C is mushy. Hamburgers: 56-60C. We do 2-6h at 56C.
orcemeats
Forcemeats and meatballs: poultry based orcemeats orceme ts 64-65C. 64-65C. Pork based orcemeats 60C. Meatballs 1-4h at 5858-60C. 0C. Lamb loin l and chops: 1-3h at 56C or 3-5h at 55C.
lamb
Lamb shank: see short ribs above.
Turkey breast: 1-2h at 64-65C. Cooking too long compromises texture. Turkey legs and thighs: 1-3h at 65-66C. S Some me people advocate as high as 70C or a long time. Chicken breast: 45-90 min at 63-64C. Cooking or too long compromises texture.
poultry
Chicken legs and thighs: 1-2,5h at 65-66C. Som Some people cook higher. Duck breast: 45-90m at at 57-58C. Tender ducks at 57C, chewy ducks ducks at a 58C, ducks to be served cold at 58C. All manner ma ner o cont: 85-90C till done. These temperatures and times are traditional. Only high temperatures give real cont texture. Squab breast: 45min at 56C.
Pork belly: 48-72h at 60-62C.
pork
Pork shoulder: 60-62C. 60-62C. See See shor shortt ribs or timing. timing. Some muscles mu cles in the shoulder will become stringy when cooked a long time. i
sh
Striped bass: 57 Striped 57C C till done. Stripers are one o the ew sh you can co cook k or a while whi ile without b breaking reaking down the esh. Salmon: 12-20min 12-2 min at a 41.5-43C or or super-low temp salmon, 12-20min at 50C 50C or or classic classically lly cooked salmon. salm n. The These e times assume ass me portion cuts. You can cook cold-served salmon hi higher. igher. Vegetables: over 85C. They take a long time to cook in the bag.
vegeta es
Creme reme anglaise: ang ais : 15-20min 15-20min at 82C. 15 15 minutes minutes is is thin, t in, 20 20 minutes minutes isis thick. t ic . Cooking o king longer than 30 minutes will give give an an of, of, eggy smell.
