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Question about meat/water temp sous vide
Posted on 3/7/16 at 3:08 pm
Posted on 3/7/16 at 3:08 pm
So, I left this morning with my short ribs cooking at 185*. I just got back and the water evaporated enough to shut down the immersion cooker. The water temp was 109.5* when I got home. I don't know how long the cooker was off. Is that 109.5* enough to keep the meat safe or should I throw it? Thanks.
3
Posted on 3/7/16 at 3:10 pm to Janky
damn that sucks!!
what was your setup like (just curious)... I want to try this as well but dont want to make this mistake
what was your setup like (just curious)... I want to try this as well but dont want to make this mistake
Posted on 3/7/16 at 3:15 pm to LSUvegasbombed
Posted on 3/7/16 at 3:17 pm to Janky
Bone in short ribs is one of my favorite sous vide applications.
LINK no longer with pics
Another link with a pic
I haven't had success with boneless short ribs, but when done correctly, the larger bone in short ribs from Albertson's are fricking awesome...like prime rib on a stick.
Can't help you with your current plight.
LINK no longer with pics
Another link with a pic
I haven't had success with boneless short ribs, but when done correctly, the larger bone in short ribs from Albertson's are fricking awesome...like prime rib on a stick.
Can't help you with your current plight.
Posted on 3/7/16 at 3:19 pm to Degas
Yeah,I saw recipes calling for 72 hour cooks. I have no idea how you keep enough water to do that. Must be cooking them in a swimming pool.
Posted on 3/7/16 at 3:19 pm to Janky
quote:The danger zone is 40 to 140 degrees for up to four hours. If it was sitting in this zone for an undetermined amount of time, toss them unfortunately.
I don't know how long the cooker was off. Is that 109.5* enough to keep the meat safe or should I throw it?
Try bone-in 132 degrees for 72 hours. You'll be pleased.
Report back.
Posted on 3/7/16 at 3:20 pm to Janky
quote:Cover it for flock sake.
Yeah,I saw recipes calling for 72 hour cooks. I have no idea how you keep enough water to do that. Must be cooking them in a swimming pool.
Posted on 3/7/16 at 3:20 pm to Janky
quote:
I have no idea how you keep enough water to do that. Must be cooking them in a swimming pool.
Posted on 3/7/16 at 3:26 pm to Degas
quote:
Cover it for flock sake.
. I never even thought about that. On another note I had it full of water when I left this morning at 8:30. So, it probably shut down around 12:30 at the earliest but I would think it would be more like 2:00ish.
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