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very odd experience last night -- had a piece of london broil, vacuum sealed then frozen, then pulled from the freezer and tossed it into a 24 hour bath. when I checked it last night it was definitely green on the outside. ending up throwing it away, but no idea how it could've been contaminated.
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Feb 24, 2018 20:48
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I've done a standing rib roast both sous vide and non sous vide, and preferred the non-sous vide. I don't know if you can get the super hard crust you can get from an oven cook with sous vide.
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Feb 24, 2018 20:50
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It's been discussed in here before but that green poo poo happens with long cooks sometimes. You can prevent it by boiling the roast for a minute before dropping it in the water bath
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Feb 24, 2018 20:52
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Seven Hundred Bee posted:very odd experience last night -- had a piece of london broil, vacuum sealed then frozen, then pulled from the freezer and tossed it into a 24 hour bath. when I checked it last night it was definitely green on the outside. ending up throwing it away, but no idea how it could've been contaminated. DangerZoneDelux posted:It's been discussed in here before but that green poo poo happens with long cooks sometimes. You can prevent it by boiling the roast for a minute before dropping it in the water bath I’ve been sous vide-ing for like a year now and have never seen or heard of this. What temperature were you using?
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Feb 24, 2018 20:59
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132 for 24 hours. my guess would be the issue was caused by not rebagging the meat or thawing it
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Feb 24, 2018 21:02
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When I first got my anova a few years back, I had some short ribs get a weird yellow funk over a long cook. It definitely happens. EDIT: yep, post from Jan 2014: a foolish pianist posted:I did my short ribs for 72 hours at 129, as detailed in the link last page. One of the bags was fine, but the other developed some kind of yellow film. It didn't smell off, but I got rid of them just in case. I couldn't find any references to this happening elsewhere. a foolish pianist fucked around with this message at 21:50 on Feb 24, 2018 |
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Feb 24, 2018 21:46
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Glottis posted:I tried to make a chuck roast and failed horribly. I put it in at 135 degrees and took it out after a day, at which point I realized it got some significant lactobacillus activity (i.e. was green). I think it affected the flavor as well for sure, and I also realized that a day was not long enough at that temperature. I put it in for another day. It tastes like rear end. Yep I remember this dude having same problem
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Feb 24, 2018 22:55
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I've reverse seared or smoked for my 48 hour cooks and never had an issue.
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Feb 24, 2018 22:58
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So, if I smoke the corned beef before sous vide-ing it, (pepper crust?) do I get pastrami?
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Feb 24, 2018 23:38
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Sous vide London broil round two was a success and was great in some tacos
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Feb 25, 2018 01:34
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London broil sounds disgusting
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Feb 25, 2018 04:38
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namaste friends posted:London broil sounds disgusting It's a cut of beef What's disgusting about it?
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Feb 25, 2018 23:43
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It sounds vaguely smog related
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Feb 26, 2018 01:59
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Bottom Liner posted:Rule of thumb is never cook in grocery store packaging. I've never really worried about cooking pre-packaged stuff as long as it's obviously the heavy-duty commercial chamber-vac stuff. But just out of curiosity I contacted the company that packages Costco's corned beef to ask if it was ok to vizzle their bags, and they just got back to me: quote:Yes our packaging material is safe for sous vide. We recommend cooking it for 10 hrs once the temperature has reached 180°. This will result in a tender and juicy corned beef brisket. Seems to be some general agreement on the temperature range at least. 
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Feb 26, 2018 16:58
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I've been doing pork tenderloins in the kroger packaging pretty frequently, and it's gone fine. I haven't died of plastic poisoning yet, at least. I figure it's fine at least at lower (sub-140) temps.
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Feb 26, 2018 17:07
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Did you know that salmonella in chicken goes away after a bit of time at a lower temperature than whatever eradicates it instantly? This means you can use your sous vide to make a chicken breast at about 140 for an hour and a half, and eat chicken that's still a little pink. No matter what recipes you see that say this is okay DO NOT DO THIS. It tastes like complete mushy poo poo. And may kill you still?
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Feb 27, 2018 05:27
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Pasteurization is a function of time and temperature. There is plenty of evidence demonstrating the safety of cooking at lower temperatures for longish times.
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Feb 27, 2018 05:51
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Grem posted:Did you know that salmonella in chicken goes away after a bit of time at a lower temperature than whatever eradicates it instantly? This means you can use your sous vide to make a chicken breast at about 140 for an hour and a half, and eat chicken that's still a little pink. No matter what recipes you see that say this is okay DO NOT DO THIS. It tastes like complete mushy poo poo. And may kill you still? Pasteurized but rare chicken is safe to eat, but is still tastes bad, and your reflexive response might still be to gag, because raw chicken isn't safe and your brain doesn't know the difference.
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Feb 27, 2018 05:56
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^^^ you said it better Grem posted:Did you know that salmonella in chicken goes away after a bit of time at a lower temperature than whatever eradicates it instantly? This means you can use your sous vide to make a chicken breast at about 140 for an hour and a half, and eat chicken that's still a little pink. No matter what recipes you see that say this is okay DO NOT DO THIS. It tastes like complete mushy poo poo. And may kill you still? Undercooked but still pasteurized and “safe” chicken (140F) is texturally challenging in the Mango household. Such a weird chew in the mouth. 145 or 150 has a more traditional texture. Yes, you can make it softer, or even mushy, just do it intentionally (like softer chicken for pulled chicken or taco chicken can be great).
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Feb 27, 2018 06:00
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I think people thought I was a freak last time I said 140F chicken was fine to me. I think it works well for things like sandwiches or chicken salad. I usually do 145 if it's traditional chicken breast prep, though. I feel that going any higher than that kinda negates the benefits of SV, but maybe that's because I ate chicken that was dry as gently caress growing up and I never want that again.
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Feb 27, 2018 06:13
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140 is amazing for chicken salad.
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Feb 27, 2018 06:36
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uPen posted:140 is amazing for chicken salad. I guess I'm weird I prefer 150. 140 is just not a texture that appeals to me in chicken
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Feb 27, 2018 07:23
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Errant Gin Monks posted:I guess I'm weird I prefer 150. 140 is just not a texture that appeals to me in chicken I wish I had an SV rig and some BSCBs. I would love to do a chicken salad blind taste test.
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Feb 27, 2018 07:26
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140 too low for me, too.
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Feb 27, 2018 07:26
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I did a bunch of skin on chicken breasts for new year's. Turned out really well and it was extremely practical since the party was at a friend's place. Marinated, bagged two and two, vizzled at 150F for 45-ish mins. Then cooled and fridged. At his place, placed them all skin side up on a baking tray, patted dry and seasoned the skin, then blasted the hell out of them under the broiler. Crispy(-ish, weak broiler) skin and reheated through in one go. Turned out great, and very little effort during a dinner with many courses. 140F seems a bit like "space food" to me, it's sort of soft and mildly translucent. 150F it gets more flaky, the fibers separate more. If you have a quality piece of chicken* you'll want to render some of that fat as well. The most important thing is really that they were all moist, done enough and all done evenly, which is what sous vide does so well. * It really is very easy to drop poo poo chicken from your diet and still survive as a happy carnivore.
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Feb 27, 2018 09:10
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Errant Gin Monks posted:I guess I'm weird I prefer 150. 140 is just not a texture that appeals to me in chicken Nah. My wife prefers 165. It's still moister than other cooking methods I've tried.
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Feb 27, 2018 15:47
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Yeah, much so.
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Feb 27, 2018 15:47
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I do 143 for eating hot, 146 for cold. Just don't care for the texture at lower temps. But to each his own. It's not a safety issue at all though as long as you cook it for the right pasteurization time at a given temp.
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Feb 27, 2018 15:58
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It's also fun to explain to my coworkers why eating pink chicken is okay. They're pretty sure I won't make it to next week.
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Feb 27, 2018 16:18
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Have they never had bone-in chicken breasts before?
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Feb 27, 2018 16:25
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People freak out about pink chicken but are perfectly happy eating medium rare duck breast. It's a mystery to me.
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Feb 27, 2018 16:51
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a foolish pianist posted:People freak out about pink chicken but are perfectly happy eating medium rare duck breast. It's a mystery to me. It says something about the chicken industry when it's common wisdom that to eat a piece that hasn't been sterilized by fire means certain death.
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Feb 27, 2018 16:59
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a foolish pianist posted:People freak out about pink chicken but are perfectly happy eating medium rare duck breast. It's a mystery to me. there are cultures beyond america
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Feb 27, 2018 17:14
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Chlorine chickens with wooden breasts and salmonella? Haven't seen those over there yet. That's a specialty of US breeders apparently. Seriously though, the risk of salmonella inside the chicken rather than outside on the egg was a little lower in the EU than the US from what I read at some point.
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Feb 27, 2018 19:18
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meh
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Mar 5, 2018 07:30
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I'd be wary of Chinese sous vide machines. They seem to be gaming the review scores on Amazon and the bad reviews sound like they were written by sane people, which is always a bad sign.
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Mar 5, 2018 07:57
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Yeah Amazon quality went way down since all the Chinese stuff popped up there. Buy a well known brand. Otherwise you buy twice in the best case or buy a new house after it burnt down in the worst.
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Mar 5, 2018 08:05
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I bought this, seems to work ok so far. Probably a dumb question but can I start with hot tap water or should I start with cold?
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Mar 10, 2018 20:39
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Harminoff posted:I bought this, seems to work ok so far. I always start with hot. It's probably a net 'who cares' in terms on cost but it gets the water up to temp faster.
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Mar 10, 2018 21:35
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I start with hot too. It definitely shortens the time to get the water up to temp. Even faster with the insulating factor of the pingpong balls.
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Mar 11, 2018 02:08
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