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Message
re: my Sous vide predicament: would you eat it?
Posted on 3/17/16 at 11:45 am to Lester Earl
Posted on 3/17/16 at 11:45 am to Lester Earl
Wake up earlier, lazy arse.
Or cook your food like a man instead of in ziplocks and bath water.
Or cook your food like a man instead of in ziplocks and bath water.
2
Posted on 3/17/16 at 11:59 am to ragincajun03
i took off today to go to a St Baldricks fundraiser
Posted on 3/17/16 at 12:12 pm to Lester Earl
frick no, are you crazy? who would eat meat that's been sitting out?
Posted on 3/17/16 at 1:37 pm to CAD703X
quote:
frick no, are you crazy? who would eat meat that's been sitting out?
Posted on 3/17/16 at 1:53 pm to Lester Earl
The food danger zone is 40-140 degrees. According to the experts, food can hang out in this zone for only four hours before it becomes dangerous. I guarantee that the food dropped down into this zone and if you're not sure how long it was there for, my suggestion would be to toss them.
Shame too because beef short ribs are one of my favorite sous vide things to cook. Simply peppered, vacuum sealed (no butter for long cooks), and into the bath at 132 degrees for 72 hours. Let em cool a bit, hit them on a grill and you've got some nice little gems.
Shame too because beef short ribs are one of my favorite sous vide things to cook. Simply peppered, vacuum sealed (no butter for long cooks), and into the bath at 132 degrees for 72 hours. Let em cool a bit, hit them on a grill and you've got some nice little gems.
Posted on 3/17/16 at 1:59 pm to Degas
for a 72 hour cook, how are you fighting evaporation?
wrapping everything?
wrapping everything?
Posted on 3/17/16 at 2:03 pm to Degas
quote:
the bath at 132 degrees for 72 hours
WTF??
Posted on 3/17/16 at 2:04 pm to ragincajun03
quote:
Or cook your food like a man instead of in ziplocks and bath water.
I
Posted on 3/17/16 at 2:05 pm to Jones
quote:I use this unit with a built on lid for longer cooks...
for a 72 hour cook, how are you fighting evaporation?
Posted on 3/17/16 at 2:06 pm to ragincajun03
quote:
WTF
and here we go again...
Posted on 3/17/16 at 2:07 pm to Degas
oh i see. i just have the anova unit that clamps on pots.
Posted on 3/17/16 at 2:11 pm to Jones
Foil or plastic wrap should do alright.
Posted on 3/17/16 at 2:13 pm to Jones
quote:
for a 72 hour cook, how are you fighting evaporation?
I have done several 72 hour cooks in a cambro with a hole cut out in a lid for the Anova and never had evaporation problems.
Posted on 3/17/16 at 2:18 pm to Degas
quote:
The food danger zone is 40-140 degrees. According to the experts, food can hang out in this zone for only four hours before it becomes dangerous.
quote:On paper, these statements contradict themselves
into the bath at 132 degrees for 72 hours.
Posted on 3/17/16 at 2:19 pm to Lester Earl
Posted on 3/17/16 at 2:20 pm to Degas
I thought the same thing but didn't rile up yall water bathers.
Posted on 3/17/16 at 2:30 pm to Degas
quote:
On paper, these statements contradict themselves
Food safety is a function of temp and time. The 40-140 is just a simple guideline for food safety. Pasteurization will occur at lower food temps held for longer time.
Posted on 3/17/16 at 2:38 pm to hungryone
quote:
Four or five days of complete misery is not worth the price of buying new meat.
*a very, very small chance of complete misery
Posted on 3/17/16 at 2:42 pm to Lester Earl
quote:
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
Doesn't your rig have a low level alarm? Just didn't hear it?
Good call on tossing it, too. Food poisoning is way more expensive and lethal than buying new ribs.
Posted on 3/17/16 at 2:43 pm to Degas
quote:
The food danger zone is 40-140 degrees. food can hang out in this zone for only four hours before it becomes dangerous
quote:
into the bath at 132 degrees for 72 hours
This makes no sense.
ETA: I see this was already addessed
This post was edited on 3/17/16 at 2:45 pm
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