30 minutes of a baking soda bath after lightly cross hatching the shanks to help with the mineral taste. 24 hrs in a buttermilk bath to also help with the mineral taste. 24 hrs dry brine. 72 hrs in th SV at 132 f.
You will notice there is no pictures after that.
When I opened the bags it smelled like someone died and it all immediately went into the trash.
Thanks, ChatGPT!
by GrouchyName5093
25 Comments
What’s the baking soda do? It sounds awful
That seems like a lot of unnecessary work with the whole baking soda bath, the buttermilk plus the dry brine.
Why not just raw-dog the beef shanks into the sous vide?
I feel like with beef shanks, you are probably better off just slow cooking/pressure cooking than sous vide.
This is how the robots win, ChatGTP is trying to kill you that 72 hours in the danger zone.
You asked ChatGPT instead of the Sous vide subredditt?
Well you made it slightly alkaline and then set it in the danger zone for 3 days. I wouldn’t expect any other result honestly.
Not sure 72 hours at that temp is right. I wouldn’t trust Chat GPT.
WHY THE FUCK DO YOU WANT TO USE CHATGPT FOR COOKING RECIPES???
AI gave you recipies where you put glue in pizza.
Very sorry to hear.
Sounds like your temp was too low to prevent bacterial action.
I suggest you try shorter timeframe at 137 F+.
It is possible to botch beef at that temp, but you have to work at it.
Also, AI is largely a scam.
I used a pressure cooker (Instapot) with beef shank yesterday to make beef noodle soup. Broth was very beefy and the meat was very tender. I didn’t even consider sous vide for shank.
Lmao why the fuck did you use Chat GPT for a recipe
Skill issue
chatgtp tried to kill you
Man, every bit of this paragraph makes less and less sense! Yea ask here next time.
What the end goal with the shanks OP?
Hahahahahahahahahaaaaa… oh my!
The reason for the smell is because you had lactobacillus growing in there. It grown at temps below 140f. It’s not actually dangerous and doesn’t spoil the meat, but does smell terrible. In the future if you would like a sub 140f 72 hour cook you need to dunk the meat in the bag into boiling water for 15 sec. This won’t be enough to cook the meat, but would kill lactobacillus and you won’t get the smell. I do that with beef short rib at 137f for 72 hours.
Why
Good thing beef shanks are relatively cheap… so many red flags though.
Mineral flavor? I eat a lot of beef shanks and have never noticed any mineral flavor. I just sear’em ‘n braise’em
Are you a child or just an idiot? I can not imagine an actualized adult blindly trusting ChatGPT like this…
132 way too low for a long duration sousvide. Need to be at 137 minimum for anything longer than 4 hours. Not to mention it’s a super tough cut of meat which should be cooked above 150
ChatGPT is a language modelling AI. It can tell you if you sound rude in a text and sometimes even early-detect if someone sounds suicidal.
It cannot verify if the info it gave you is correct or not. It sometimes makes up answers from various stuff it found on the Internet. This is a 2nd degree of reliability on an unreliable source: The Internet.
You could have used any osso bucco sous-vide recipe.
Once, I cooked 200$ worth of ducks for 3 days in a cooler. It started floating at some point due to air in the bags, and the thing smelled like death when I took it out. That Christmas dinner was chicken, precooked, from the grocery store.
Some mistakes are made along the way.
If you want to slow cook, the safe temp is around 63°C or more. The beef shank needs to be slow cooked to be delicious. Some recipes will call for 62°C. When you look at the charts, if you give it time, it’s still fine, even if it sits below 63.
Look for recipes proposing a 12hrs cook or so at 63°C or so. (145.5°F) You can increase both the time and the temperature. This is still considered safe. (But if you don’t know what you’re doing, just follow the recipe.)
EDITED TO ADD THIS WONDERFUL TABLE:
[https://douglasbaldwin.com/sous-vide.html#Government_Pasteurization_Tables](https://douglasbaldwin.com/sous-vide.html#Government_Pasteurization_Tables)
spend the time and money for fun fair. Post pics to troll the sub… whatever. Wasting food for lulz…that’s the worst part
The sous chef gpt in OpenAI is brilliant. I enjoy the experiments with time and pH as well and the vast majority of the advice, tips, recipes and just thinking outside the box are outstanding. I think we can guess the favorite temperature of the naysayers?