Sous Vide question

double · December 2012

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?

IrishDevl · December 2012

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.

double · December 2012

@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

IrishDevl · December 2012

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.

IrishDevl · December 2012

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.

BlueOvalBruin · December 2012

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.

paqman · December 2012

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.

IrishDevl · December 2012

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.

paqman · December 2012

You should read this: http://douglasbaldwin.com/sous-vide.html#Safety

IrishDevl · December 2012

paqman said:
You should read this: http://douglasbaldwin.com/sous-vide.html#Safety

A wanker. No issue, get into it.

double · December 2012

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.

cazzy · December 2012

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

double · December 2012

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

IrishDevl · December 2012

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????

nolaegghead · 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.

double · December 2012

Haha it's fresh he rebuilds a lot of the Alaskan fishing boats.

nolaegghead · December 2012

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! ;)

The Cen-Tex Smoker · December 2012

nolaegghead said:

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 :))

double · December 2012

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.

nolaegghead · 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

nolaegghead · December 2012

FULL THROTTLE!

IrishDevl · December 2012

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 :D

Haha - cant understand why he got such poor ratings.

nolaegghead · December 2012

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).

IrishDevl · December 2012

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).

Baiting the nutty Irishman.

The Cen-Tex Smoker · December 2012

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!

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