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SV food safety question
Posted on 3/10/18 at 6:40 am
Posted on 3/10/18 at 6:40 am
I cooked three steaks last night 130x3. They have only salt and pepper in the bag. When done cooking, I put them in a gumbo pot with a bunch of ice at 8:30 last night.
Then I forgot about it. Until 6am this morning. The water temp was 53 degrees.
I know that if it was not under vaccuum, it would be ok. I’m asking if y’all think this runs a high risk of botulism.
Then I forgot about it. Until 6am this morning. The water temp was 53 degrees.
I know that if it was not under vaccuum, it would be ok. I’m asking if y’all think this runs a high risk of botulism.
2
Posted on 3/10/18 at 7:12 am to Jibbajabba
I'd say it would depend how strong your ice bath was. I have a special cooler for my ice baths which retains a low temp for a very long time. My point is, if it was a substantially cold bath to begin with, the protein probably hasn't been out of the danger zone too long and should be fine. If you think it ran out of chill around midnight or so, toss it. Get yourself a cooler 
Posted on 3/10/18 at 11:32 am to Jibbajabba
What were y'all drinking?
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