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Started By
Message
my Sous vide predicament: would you eat it?
Posted on 3/17/16 at 10:29 am
Posted on 3/17/16 at 10:29 am
put some beef short ribs in the sous vide last night at 11pm CST for a 16HR cook.
set it up, started the cook, and went to bed. I wake up this morning to check around 7:30- 8am and evidently the water level was too low and the machine stopped. It doesnt look like they cooked much at all. I have them double vacuumed sealed, and they sat in the water bath over night for about 9HRs.
fill up with more water and cook, or throw out?
set it up, started the cook, and went to bed. I wake up this morning to check around 7:30- 8am and evidently the water level was too low and the machine stopped. It doesnt look like they cooked much at all. I have them double vacuumed sealed, and they sat in the water bath over night for about 9HRs.
fill up with more water and cook, or throw out?
8
Posted on 3/17/16 at 10:32 am to Lester Earl
if you know you are going to cook for 8+ hours, put a lid on it. saran wrap lids work
Posted on 3/17/16 at 10:37 am to Lester Earl
quote:why?
double vacuumed sealed
Posted on 3/17/16 at 10:39 am to Lester Earl
Posted on 3/17/16 at 10:40 am to Lester Earl
what temp were you cooking at? Depending on when it stopped you might be ok. What temp was the remaining water at? Going on what we know now, you probably should throw it out, sadly.
Posted on 3/17/16 at 10:40 am to Janky
did you finish the cook?
Posted on 3/17/16 at 10:41 am to therick711
I was at 158F. Like I said i dont know how long they cooked but i guess long enough for the water to heat and evaporate.
when i woke up it was room temp. Like 75degrees.
when i woke up it was room temp. Like 75degrees.
Posted on 3/17/16 at 10:42 am to Lester Earl
Eat it Lester, eat it now.
Posted on 3/17/16 at 10:42 am to CarRamrod
quote:
why?
i didnt want to have a problem with the bone puncturing the ziploc while submurged
Posted on 3/17/16 at 10:44 am to OTIS2
im pretty sure I am going to eat them later. whats the worst that can happen
Posted on 3/17/16 at 10:44 am to Lester Earl
quote:
I was at 158F. Like I said i dont know how long they cooked but i guess long enough for the water to heat and evaporate.
when i woke up it was room temp. Like 75degrees.
Damn, that sucks. I'm thinking it is a toss. I was hoping based on the water temp when you discovered that we might be able to deduce it hadn't quit very long.
Posted on 3/17/16 at 10:47 am to Lester Earl
I tossed mine when this happened to me.
Posted on 3/17/16 at 10:53 am to Lester Earl
As someone who had salmonella poisoning about 7 years ago, I am firmly in the camp of TOSS IT. Four or five days of complete misery is not worth the price of buying new meat.
Posted on 3/17/16 at 10:58 am to Lester Earl
heat it above 160 and eat it.
Posted on 3/17/16 at 10:58 am to hungryone
what did you get sick from?
Posted on 3/17/16 at 11:00 am to Lester Earl
quote:
when i woke up it was room temp. Like 75degrees.
that probably means it was sitting below 140 for well over the 4 hours the FDA puts the cap at. i ran the slow cooker the other day all day on only warm and came home and was pretty pissed. it was supposed to be on low. i threw it on high for a few hours and haven't died yet, but i was pretty worried about that. if it's at 75, i wouldn't frick with it. not worth the potential hospital bill, especially on the best sports weekend of the year
Posted on 3/17/16 at 11:02 am to Lester Earl
Not really sure---I'd cooked chicken wings on someone else's semi-sketchy gas grill and eaten at a japanese hibachi place. So it could have been any of a list of things...but it was the GI sickest I have ever been in my life. Lost 8 lbs in a week, broke blood vessels from barfing, etc etc. Do not want to go there, ever again.
Posted on 3/17/16 at 11:17 am to Lester Earl
I would toss. Not worth getting sick over $10 or whatever the ribs cost.
People seem to be forgetting this whole evaporation thing
People seem to be forgetting this whole evaporation thing
Posted on 3/17/16 at 11:36 am to Jones
i know, ive only used it a few times and never over night like that. totally slipped my mind.
i threw em out. went and bought some more, going to see how they come out after 8hrs
i threw em out. went and bought some more, going to see how they come out after 8hrs
Posted on 3/17/16 at 11:37 am to Lester Earl
Good move imo.
8 hours should be good. I did pork ribs for 4 and they came out fine. At the 2 hour mark, I just added some water
8 hours should be good. I did pork ribs for 4 and they came out fine. At the 2 hour mark, I just added some water
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