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Sous Vide question
do I restart machine and try again
C) do I fire up the grill and cook them.
Any thought?
Comments
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A) NO, are you insane? Nothing wrong with themdouble said:So set the machine up at 125 degrees this morning, chucked in some steaks and left. SWMBO called and tells me the water temp is at 87 degrees 5 hours later.A) ..Do I chuck out the steaks .
do I restart machine and try again
C) do I fire up the grill and cook them.
Any thought?
Depends on how hungry you are - if can wait then do sous vide if that is what you want and no need to eat anytime soon
C) See above. -
@irishdvl wouldn't be the first time my sanity was questioned.
No in a rush and the manufacturer emailed back saying they are sending me a new unit but to try a reset so I am going to give that a bash.
ThxLynnwood WA -
You're probably fine, but for longer times (3+ hours) you might want to be at a higher temp like 131degF (130 is min) so you're actually pasteurizing the meat rather than promoting growth of microbes. Beef at 131degF is still an excellent medium rare and not nearly overcooked.
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87F is right in the middle of the "danger zone" - Not knowing how long it was there, I would not take a chance... Especially if the food was there for several hours.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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No issue. Would take days for a problem.paqman said:87F is right in the middle of the "danger zone" - Not knowing how long it was there, I would not take a chance... Especially if the food was there for several hours.
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You should read this: http://douglasbaldwin.com/sous-vide.html#Safety____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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A wanker. No issue, get into it.paqman said:You should read this: http://douglasbaldwin.com/sous-vide.html#Safety
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My Logic leave it at 132 for 2 1/2 hrs and sear and eat. Won't give to the kids but wife and I will try it.Lynnwood WA
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double said:
My Logic leave it at 132 for 2 1/2 hrs and sear and eat. Won't give to the kids but wife and I will try it.
Just a hack that makes some $hitty BBQ.... -
My neighbor provides me with fresh halibut, oysters, crab and Salmon so I dare not do that!Lynnwood WA
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You sure it is fresh? Perhaps you are his fish guinea pig????double said:My neighbor provides me with fresh halibut, oysters, crab and Salmon so I dare not do that!
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Bacteria basically stops partying, humping and dividing around 131F. I'll sous vide lower than that, but not for too long. Doesn't take much time to get the whole thang up to that temp internally, and you're not breaking down collagen and connective tissue at those low temps so there's really no need to go much longer than what it takes to get the internal to your set point.
______________________________________________I love lamp.. -
Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.Lynnwood WA
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double said:Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.
______________________________________________I love lamp.. -
nolaegghead said:double said:Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.
looks like a couple didn't make it out of the holding tanks last week. Hell, Double will eat them. he eats anything )Keepin' It Weird in The ATX FBTX -
So Diesel marinade isn't a real thing crap what I worried about these steaks for... The Sous Vide conked out again so fail... On a good note their customer service is awesome new one already in the mail no questions asked.Lynnwood WA
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Good to hear....customer service is where companies make it or fail trying.
"Diesel marinade" - sounds like a drink at a Guy Fieri joint
______________________________________________I love lamp.. -
FULL THROTTLE!
______________________________________________I love lamp.. -
Haha - cant understand why he got such poor ratings.nolaegghead said:Good to hear....customer service is where companies make it or fail trying.
"Diesel marinade" - sounds like a drink at a Guy Fieri joint
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I KNEW the devil would chime in on his favorite celebrity chef! Rock on, and I hope you beat the Sabin out of Bama. (normally I root for any SEC team, with that exception - I was at last years BCS championship game, what a downer).
______________________________________________I love lamp.. -
Baiting the nutty Irishman.nolaegghead said:I KNEW the devil would chime in on his favorite celebrity chef! Rock on, and I hope you beat the Sabin out of Bama. (normally I root for any SEC team, with that exception - I was at last years BCS championship game, what a downer).
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IrishDevl said:
I KNEW the devil would chime in on his favorite celebrity chef! Rock on, and I hope you beat the Sabin out of Bama. (normally I root for any SEC team, with that exception - I was at last years BCS championship game, what a downer).
Baiting the nutty Irishman.
fish on!Keepin' It Weird in The ATX FBTX
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