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Message
Sous Vide help
Posted on 12/4/17 at 6:27 pm
Posted on 12/4/17 at 6:27 pm
1. If you leave a steak in for longer than the hour directions, will that mess it up?
2. If I take them out, would putting them back in the fridge and searing later ruin them?
My wife sliced her fingers open on the mandolin right as I was dropping them in. Trying to think of ways to salvage them. I'm not home, but someone is who can take them out.
2. If I take them out, would putting them back in the fridge and searing later ruin them?
My wife sliced her fingers open on the mandolin right as I was dropping them in. Trying to think of ways to salvage them. I'm not home, but someone is who can take them out.
8
Posted on 12/4/17 at 6:28 pm to GRTiger
1. Depends. How long?
2. Yes. Just reheat sous vide for bit and seat.
Always use the guard!!
2. Yes. Just reheat sous vide for bit and seat.
quote:
My wife sliced her fingers open on the mandolin
Always use the guard!!
This post was edited on 12/4/17 at 6:29 pm
Posted on 12/4/17 at 6:31 pm to TH03
They've been in about 1.5 hours now.
I'll just get them to yank them and into the fridge.
No shite. Damn woman. She's off mandolin duty permanently.
I'll just get them to yank them and into the fridge.
quote:
Always use the guard!!
No shite. Damn woman. She's off mandolin duty permanently.
Posted on 12/4/17 at 6:35 pm to GRTiger
quote:
They've been in about 1.5 hours now
Should be fine. I think there are some food safety issues closer to 2 hours and beyond depending on the cut of meat. Not 100% on that, but I usually do my steaks 1.5 hours.
quote:
No shite. Damn woman. She's off mandolin duty permanently.
That shite is scary. Glad she's okay.
Edt: texture issue, not food safety, thanks Kosmo
This post was edited on 12/4/17 at 6:58 pm
Posted on 12/4/17 at 6:51 pm to GRTiger
Posted on 12/4/17 at 6:56 pm to GRTiger
1) depends on the cut of beef. Tenderloin will start to get a weird texture at the 2hr mark.
2) while I don't think they will be "ruined", the steaks may not be optimal. If they are in the fridge long enough and cool completely in the center, searing them may not warm the steak up enough to be enjoyable.
Sorry to hear about the mandolin incident. Those things are unforgiving...
2) while I don't think they will be "ruined", the steaks may not be optimal. If they are in the fridge long enough and cool completely in the center, searing them may not warm the steak up enough to be enjoyable.
Sorry to hear about the mandolin incident. Those things are unforgiving...
Posted on 12/4/17 at 6:56 pm to TH03
quote:
Should be fine. I think there are some food safety issues closer to 2 hours and beyond depending on the cut of meat. Not 100% on that, but I usually do my steaks 1.5 hours.
It's not a food safety issue, it's a texture issue.
Posted on 12/4/17 at 6:57 pm to Deactived
If the water was at least 129, there are no food safety issues to leaving in the bath for many hours.
If they are less than a couple of inches thick, you can put them in the fridge where they will be good for several days. Just pull out, re-bathe for about 30 minutes and then sear as per usual.
If they are less than a couple of inches thick, you can put them in the fridge where they will be good for several days. Just pull out, re-bathe for about 30 minutes and then sear as per usual.
Posted on 12/4/17 at 6:57 pm to KosmoCramer
quote:
It's not a food safety issue, it's a texture issue.
Gotcha. I always went off kenji's chart but never read why
Posted on 12/4/17 at 6:58 pm to GRTiger
quote:
2. If I take them out, would putting them back in the fridge and searing later ruin them?
Ice bath them then into the fridge
When ready to cook, remove from the fridge, pat dry, let temp rise a bit, sear. I do this all the time when sous viding large quantities for later consumption
Posted on 12/4/17 at 7:00 pm to GRTiger
Take them out and immerse in a ice water bath and put in refrigerator.
Posted on 12/4/17 at 7:02 pm to GynoSandberg
quote:
Ice bath them then into the fridge
quote:
Take them out and immerse in a ice water bath and put in refrigerator.
Do y'all mean this because you don't want the temp in your fridge to rise or do you want it to stop cooking so you blanch it?
This post was edited on 12/4/17 at 7:02 pm
Posted on 12/4/17 at 7:02 pm to BigDropper
quote:
1) depends on the cut of beef.
72 hour beef short ribs are divine. It may sound silly, but try it.
Posted on 12/4/17 at 7:03 pm to TH03
They want to get back down into the safe zone as soon as possible if you are going to let it sit for awhile
Posted on 12/4/17 at 7:06 pm to Salmon
Ah yeah makes sense.
Posted on 12/4/17 at 7:08 pm to TH03
quote:
Do y'all mean this because you don't want the temp in your fridge to rise or do you want it to stop cooking so you blanch it?
It takes the meat out of the food temp danger zone quickly, leaving nothing to chance. Between 40 and 140 degrees for 2 hours or more and you’re asking for trouble. No guarantee it drops below 40 in under 2 hours just going straight to the fridge
Texture, taste, whatever isn’t compromised with this method. Like I said, I do it when buying in bulk from Costco
Posted on 12/4/17 at 7:55 pm to GRTiger
I picked up an Anova machine a couple weeks ago in a flash sale (thanks, Kosmo) and have been playing around with it. I’ve done eggs, rib roast, pork tenderloin, and all have been very good. The one failure was b/s chicken breasts.
We try to eat healthy throughout the week, so I figured this would be a no-brainer way to cook a tasty (as they can be) b/s chicken breast. I did 2 @ 142 for two hours, with some rosemary, thyme and lemon. Removed from the bath/bag, rested 5 minutes, pat dry, and browned in oiled cast iron. It came out super juicy but the texture was rubbery af and very unappealing. Any advice that can help?
We try to eat healthy throughout the week, so I figured this would be a no-brainer way to cook a tasty (as they can be) b/s chicken breast. I did 2 @ 142 for two hours, with some rosemary, thyme and lemon. Removed from the bath/bag, rested 5 minutes, pat dry, and browned in oiled cast iron. It came out super juicy but the texture was rubbery af and very unappealing. Any advice that can help?
Posted on 12/4/17 at 7:58 pm to GeauxldMember
Weird. Kenji shows at 140 you can go 1.5 to 4 hours. At 150 1 to 4 hours. So 142 should be fine in that 2 hour cook.
Posted on 12/4/17 at 8:01 pm to GeauxldMember
What does b/s mean?
Posted on 12/4/17 at 8:03 pm to TigerFanatic99
Boneless/skinless
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