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Sous Vide question

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 .

B) do I restart machine and try again
C) do I fire up the grill and cook them.

Any thought?
Lynnwood WA

Comments

  • IrishDevlIrishDevl Posts: 1,390
    double 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 .

    B) do I restart machine and try again
    C) do I fire up the grill and cook them.

    Any thought?

    A) NO, are you insane? Nothing wrong with them
    B) 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 B) above.
  • doubledouble Posts: 1,214
    @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.

    Thx
    Lynnwood WA
  • IrishDevlIrishDevl Posts: 1,390
    double said:

    @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.

    Thx

    All good baby, good luck and do not throw out those steaks.
  • IrishDevlIrishDevl Posts: 1,390
    double said:

    @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.

    Thx

    All good baby, good luck and do not throw out those steaks.
  • 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.
  • paqmanpaqman Posts: 2,288
    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
  • IrishDevlIrishDevl Posts: 1,390
    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.

    No issue. Would take days for a problem.
  • paqmanpaqman Posts: 2,288

    ____________________
    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
  • IrishDevlIrishDevl Posts: 1,390
    paqman said:
    A wanker. No issue, get into it.
  • doubledouble Posts: 1,214
    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
  • cazzycazzy Posts: 8,808
    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.

    That's horrible! Everyone knows you're supposed to have your neighbors be your guinea pigs. :P
    Just a hack that makes some $hitty BBQ....
  • doubledouble Posts: 1,214
    My neighbor provides me with fresh halibut, oysters, crab and Salmon so I dare not do that!
    Lynnwood WA
  • IrishDevlIrishDevl Posts: 1,390
    double said:

    My neighbor provides me with fresh halibut, oysters, crab and Salmon so I dare not do that!

    You sure it is fresh? Perhaps you are his fish guinea pig????
  • nolaeggheadnolaegghead Posts: 19,632
    edited December 2012
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • doubledouble Posts: 1,214
    Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 19,632

    double said:
    Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.
    Hey, lookie here!  A Halibut stuck under the bilge pump!  Double's gonna LOVE this! ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 


  • double said:
    Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.
    Hey, lookie here!  A Halibut stuck under the bilge pump!  Double's gonna LOVE this! ;)

    looks like a couple didn't make it out of the holding tanks last week. Hell, Double will eat them. he eats anything :))
    Keeping it Weird in the ATX
  • doubledouble Posts: 1,214
    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
  • nolaeggheadnolaegghead Posts: 19,632
    edited December 2012
    Good to hear....customer service is where companies make it or fail trying. 

    "Diesel marinade" - sounds like a drink at a Guy Fieri joint :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,632
    FULL THROTTLE!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • IrishDevlIrishDevl Posts: 1,390

    Good to hear....customer service is where companies make it or fail trying. 

    "Diesel marinade" - sounds like a drink at a Guy Fieri joint :D

    Haha - cant understand why he got such poor ratings.
  • nolaeggheadnolaegghead Posts: 19,632
    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).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • IrishDevlIrishDevl Posts: 1,390

    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.
  • 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!
    Keeping it Weird in the ATX
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