140f (60c) for 20 hours, Kinda scary, what do you think?
by Aviv_Levi
13 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Dead labs. Totally harmless. Bothers some people so they do a quick dip in boiling water before or after bagging. I don’t mind iy once properly seared.
ETA: labs=lactobacillus, same bacteria responsible for good ferments.
GunsNSnuff
Only one way to tell if it’s safe, make ur your 10yold eat, if they don’t get sick, ur good.
Empty-Fail2016
Did you sous vide skate ribs? Just sear that bad boy
Godawgs1009
If it was a bluish hue I’d take them down to the fahmahs mahket.
Do-It-Anyway
I know it doesn’t look that good right now, but watch this!!! 🔥🔥🎸🎸
JonCohen3D
Just needs tone adjustment to make the photo perfect!
OG_ORGNL
the necronomicon
ace260
if you’re eat it like this then you’re a barbarian. please sear with for flavor
CallMeParagon
Was it bagged with ginger?
InfinatelyRediculous
If you use fine salt sparingly across the entire surface before bagging bacteria doesn’t have much chance fucking things up. It still can and if it stinks after rinsing I’d be taking a chance eating it myself but probably wouldn’t serve in a restaurant.
13 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Normal. That’s why you need to sear it.
https://preview.redd.it/7fbgynqgvkmf1.jpeg?width=498&format=pjpg&auto=webp&s=a655563d1a5be0ea076fbb34da465d719821c982
Dead labs. Totally harmless. Bothers some people so they do a quick dip in boiling water before or after bagging. I don’t mind iy once properly seared.
ETA: labs=lactobacillus, same bacteria responsible for good ferments.
Only one way to tell if it’s safe, make ur your 10yold eat, if they don’t get sick, ur good.
Did you sous vide skate ribs? Just sear that bad boy
If it was a bluish hue I’d take them down to the fahmahs mahket.
I know it doesn’t look that good right now, but watch this!!! 🔥🔥🎸🎸
Just needs tone adjustment to make the photo perfect!
the necronomicon
if you’re eat it like this then you’re a barbarian. please sear with for flavor
Was it bagged with ginger?
If you use fine salt sparingly across the entire surface before bagging bacteria doesn’t have much chance fucking things up. It still can and if it stinks after rinsing I’d be taking a chance eating it myself but probably wouldn’t serve in a restaurant.