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OT, SV not BGE Somebody please tell me what happened
Comments
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No clue. Hope someone will chime in. I did beef short ribs for about the same time and less as well and in both cases didn't up like you described.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@nolaegghead You're the scientific side of cooking expert. Your opinion please. Thanks, TDXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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To clarify, when you found the mushy package, it had air in it, but the seal was intact? Maybe some air was left in it when you were sealing the bags prior to cooking? Were the bags weighted down I the bath, fully submerged?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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The FDA recommends food never being allowed to be between 40 & 140 for more than 4 hours. Based on this, I don't think it can ever be safe to SV something for 72 hours unless it is over 140 degrees the entire time. I'm guessing you were smart in not even opening that bag as I bet it would have smelled like dead rotting flesh.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
@Zmokin - FDA recs don't necessarily apply to sous vide cooking.
Try this:
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@ZmokinThe 40* - 140* is over simplified. You can kill the bugs at temps lower than 140* IF the temperature is controlled and maintained.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
What temp was the water bath? I've never gone longer than 36 hours at 140ºF for any boneless short ribs - your's were boneless right?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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caliking To clarify The bag was vacuumed sealed when I put them in and yes the bag in question was definitely still sealed but it had expanded. The bags were submerged but not weighted down. You may have just pointed out my problem.
Skiddymarker The ribs were choice boneless from Costco, probably about 1.5 lbs each. I cooked them at 130 deg.
Thanks for your help and input.
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
The bags should always be completely submerged, with all air removed. A floating bag will have different parts of it at different temps. I use the rack that came with my Sous Vide Supreme demi or a heavyish ceramic plate bowl to keep things underwater. Also, as much air as possible needs to be sucked out, or else you may get a floater.
With the FoodSaver, I have had 2 bags fail in the past (one in the freezer, one in the SV). Now, I wait about 30secs for the seal to set before placing the bag in the freezer or SV bath.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking I too use a foodsaver. The bag did not fail but I did fail to keep the bag fully submerged. I made the assumption that as long as the meat was submerged I was good to go. Thanks again for taking time out of your day to solve my dilemma. Tim DXLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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FWIW, I find toaster oven size racks to be very useful for keeping stuff in place in a water bath.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Good thread. I am still interested in what happened. Would have loved a gross mush picture.... not saying it didnt happen or anything.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Did a quick google and find this interesting post below. Were the short ribs already deboned? perhaps it was contaminated because deboning (though not as bad as grinding) could introduce baddies, compound that with floating bag and the baddies just went rampant?canuckland
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I find that I get floaters when I sous vide vegetables. I saw a tip on the net to use a wire steamer basket to keep the bags submerged and it works quite well.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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DMW said:@ZmokinThe 40* - 140* is over simplified. You can kill the bugs at temps lower than 140* IF the temperature is controlled and maintained.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
@Zmokin
Yes, I wouldn't do an extended SV at 125*. When I did 72 hour shorts ribs, I was at 138*. BTW, they were amazing.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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