Modernist-Cuisine-Vol.-1-Small

3
Simplified Cooking Standards Based on Science
Food Cooking standard Note
intact muscles (steaks or roasts) from:
commercially farmed beef, pork,
lamb, or game meats
duck or squab breasts
ratites (ostrich, emu)
wild game meat
injected or marinated meats
egg dishes (quiche, soufflé)
ground or minced fish, shellfish, or
meats, including farmed game meat
pâtés, forcemeats, casseroles
tuna
farmed salmon
wahoo, dorado, mahi-mahi, marlin,
swordfish, and other blue-water fish
that do not harbor anisakid
nematodes
freshwater fish
wild salmon
cod, flounder, fluke, haddock, halibut,
herring, mackerel, monkfish, pollack,
rockfish, sole, sea bass, turbot
other inshore saltwater fish
bring exterior to desired cooking temperature
and hold there for time specified in Extended and
Simplified 6.5D Salmonella Reduction Table (see
next page); no time-and- temperature standard
for interior
cook core to the temperature provided in
Extended and Simplified 6.5D Salmonella
Reduction Table
serve raw, or cook at any time-and- temperature
combination
prefreeze according to Simplified Fish Freezing
Recommendations, then serve raw or cook at any
temperature
core temperature provided in Extended and
Simplified 6.5D Salmonella Reduction Table
achieves a much higher pathogen reduction
level than the FDA requires for beef steak;
not appropriate for wild game or other food
that may harbor parasites
core temperature is appropriate for wild
game or ground or mixed meats
recommendation is valid only for fish
species known not to contain parasitic
nematodes
the best temperature at which to cook fish
for optimum taste and texture is generally
less than that specified in food safety
guidelines
crab, lobster, shrimp raw (if you started with a live crustacean) raw crustaceans carry some contamination
risk from seawater; this risk can be minimized
or eliminated by hot-water blanching
blanch in hot water to cook exterior to Extended
and Simplified 6.5D Salmonella Reduction Table,
or by cooking the core to a temperature
then cook at any temperature
specified in Extended and Simplified 6.5D
core temperature provided in Extended and
Salmonella Reduction Table
Simplified 6.5D Salmonella Reduction Table
poultry (whole)
core temperature provided in Extended and
Simplified 6.5D Salmonella Reduction Table
see text for discussion
poultry (parts) see Simplified Poultry table see text for discussion
clams, oysters, and other filter-feeding
shellfish
raw (with some risk)
core temperature provided in Extended and
Simplified 6.5D Salmonella Reduction Table
filter feeders can absorb pathogens from
contaminated water
eggs raw (with some risk) pasteurized eggs are the best bet and can be
pasteurized
served in any style
dairy pasteurization
core temperature provided in Extended and
Simplified 6.5D Salmonella Reduction Table
for general dairy, heat according to left side of the
Simplified Dairy table
for high-fat or sweet dairy foods (including ice
cream), heat according to the recommendations
on the right side of the Simplified Dairy table
the recommendations given in the Simplified
Dairy table are likely excessive but meet
current standards
sous vide holding times for cooked food 5 °C / 41 °F 72 h cooking follows same time-and- temperature
1 °C / 34 °F 30 d
combinations as those for low-temperature
cooking by other methods
−20 °C / −4 °F unlimited
sous vide holding times for raw food 5 °C / 41 °F 14 d sealed in vacuum-packed sous vide bags
1 °C / 34 °F 30 d
−20 °C / −4 °F
unlimited
Extended and Simplified 6.5D Salmonella Reduction Table
The table at right incorporates FDArecommended
cooking times (bounded
in red) for meat roasts for temperatures
from 54.4–68.9 °C / 130–156 °F, and it
extends the times to both higher and
lower temperatures by using the 6.5D
thermal death curve for Salmonella.
Times are given in hours (h), minutes
(m), and seconds (s).
Sous Vide Table
Time
°C °F Time
55 131 7h
56 133 4h 37m
57 135 3h
58 136 2h
59 138 1h 20m
60 140 50m
61 142 33m
62 144 21m
63 145 15m
64 147 11m
65 149 10m
°C °F Time
52.0 125.6 5h 14m
52.2 126.0 4h 46m
52.8 127.0 3h 48m
53.0 127.4 3h 28m
53.3 128.0 3h 1m
53.9 129.0 2h 24m
54.0 129.2 2h 17m
Poultry Breast and Thigh Curves
The most recently published time-and- temperature recommendations by Juneja
for cooking ground chicken breasts and thighs are presented in the table at right
and in the graph below. The red curve plots time-temperature combinations for
breasts, the blue curve for thighs; both curves roughly follow the FDA’s standard
curve for a 6.5D reduction in Salmonella for whole-meat roasts (black line). At
temperatures below 57.5 °C / 135.5 °F, however, the recommendations by Juneja
are less conservative, particularly for chicken breast meat. His recommendations
between 57.5 °C and 62.5 °C / 135.5 °F and 144.5 °F, on the other hand, are more
conservative than the FDA’s general standard and require significantly longer
cooking times. Although the original Juneja paper includes only four data points,
we compiled this graph and the Simplified Poultry table at left by using a mathematical
algorithm known as a smooth spline interpolation of those points.
1h
10 min
130 134 138 142 146
Ground
thigh meat
Ground
breast meat
When using low cooking temperatures,
remember that an accurate
thermometer is critical because
even small temperature changes
can require sizeable differences in
the corresponding cooking times.
When cooking sous vide at equilibrium,
pasteurization will occur if the food takes
at least as much time as shown in the
table at left to reach the core temperature
given. No additional holding time is
required to achieve a 6.5D reduction.
If cooking for shorter than the time
listed at left, or if using a hotter-thancore
approach, hold the food at the
target temperature for the time shown
in the table at above right.
Temperature (°F)
Salmonella thermal death curve (6.5D)
54 56 58 60 62
Temperature (°C)
°C °F Time
54.4 130.0 1h 54m
55.0 131.0 1h 31m
55.6 132.0 1h 12m
56.0 132.8 1h
56.1 133.0 57m 31s
56.7 134.0 45m 44s
57.0 134.6 39m 51s
57.2 135.0 36m 22s
57.8 136.0 28m 55s
58.0 136.4 26m 23s
58.3 137.0 23m
58.9 138.0 18m 17s
59.0 138.2 17m 28s
59.4 139.0 14m 32s
60.0 140.0 11m 34s
10,000
1,000
100
Time (seconds)
Breast
°C °F Time
°C °F Time
60.6 141.0 9m 12s
61.0 141.8 7m39s
61.1 142.0 7m 19s
61.7 143.0 5m 49s
62.0 143.6 5m4s
62.2 144.0 4m 37s
62.8 145.0 3m 41s
63.0 145.4 3m 21s
63.3 146.0 2m 55s
63.9 147.0 2m 19s
64.0 147.2 2m 13s
64.4 148.0 1m 51s
65.0 149.0 1m 28s
65.6 150.0 1m 10s
66.0 150.8 58s
55.0 131.0 39m 31s
55.6 132.0 36m 35s
56.0 132.8 34 m 55s
56.1 133.0 34 m 35s
56.7 134.0 33m 4 s
57.0 134.6 32m 16s
57.2 135.0 31m 43s
57.8 136.0 30 m 14s
58.0 136.4 29m 32s
58.3 137.0 28m 22s
58.9 138.0 25m 58s
59.0 138.2 25m 25s
59.4 139.0 22m 59s
60.0 140.0 19m 30s
60.6 141.0 15m 42s
61.0 141.8 12m 39s
61.1 142.0 11m 54s
61.7 143.0 8m 24s
62.0 143.6 6m 34s
62.2 144.0 5m 29s
62.8 145.0 3m 17s
63.0 145.4 2m 36s
°C °F Time
66.7 152.0 44s
67.0 152.6 39s
67.8 154.0 28s
68.0 154.4 26s
68.9 156.0 18s
70.0 158.0 11s
71.1 160.0 7.1s
72.2 162.0 4.5s
75.0 167.0 1.4s
76.7 170.0 0.7s
77.0 170.6 0.6s
79.4 175.0 0.23s
80.0 176.0 0.18s
82.2 180.0 0.07s
85.0 185.0 0.02s
Simplified Poultry Breast and Thigh Table
Thigh
°C °F Time
55.0 131.0 1h 15m
55.6 132.0 57m 39s
56.0 132.8 48m 57s
56.1 133.0 47m 14s
56.7 134.0 40m 30 s
57.0 134.6 37m 34 s
57.2 135.0 35m 56 s
57.8 136.0 32m 32s
58.0 136.4 31m 22 s
58.3 137.0 29m 42s
58.9 138.0 27m
59.0 138.2 26m 27s
59.4 139.0 24m 8s
60.0 140.0 20 m 56s
60.6 141.0 17m 24 s
61.0 141.8 14m 27s
61.1 142.0 13m 42s
61.7 C 143.0 10m 5s
62.0 143.6 8m 5s
62.2 144.0 6m 51s
62.8 145.0 4 m 15s
63.0 145.4 3m 24s
192 VOLUME 1 · HISTORY AND FUNDAMENTALS
FOOD SAFETY 193