1st time doing Sous Vide and I’m making Osso Buco. I’ve been cooking them for 60 hours at 140 degrees. I seared for 1 min on each side and added mirepoix & beef broth to each bag. Used the sealer moist setting due to the broth, but did get most of the air out.
This morning I woke up to 4 of the 9 bags fully inflated floating on top. I’m reading about how air pockets can form, but these are like balloons about to pop.
Since it was extended cooking time at low heat, I’m concerned this is bacteria.
by Bigsky_KB
11 Comments
Yes
Google lactobacillus. Stinks but won’t kill you.
You already know the answer.
When meat cooks, it releases gasses. But 60 hours??? Idk I wouldn’t take the chance
Geez. I don’t like my family either, but this is a bit much.
Compare the smell to the ones that didn’t inflate. If you’re not sure, pick whoever you like the least and have them try one bite.
Is it normal to cook something for 60 hours?
Better safe than dead
Why the fuck did you go 60 hours on such small pieces of meat?? Longest I think I ever did was 36 hours for a 5lb pot roast. Even if you didn’t incubate toxic bacteria you fucked up the meat. Throw it out and get Chinese take out. Lesson learned.
At that temp it’s less likely that it’s bacterial growth producing the gas. What altitude are you at? Could just be vapor from the veg in the bag. It looks disturbing but im not so sure it’s as alarming as everyone else seems to think.
I only go 24hrs on a brisket that’s 20 lbs. Why are you doing 60 hours? Where did you find that number?