I have an 8.85 pound certified Angus beef choice rib roast that I packed up with salt and some fresh herbs. Got my cooler rig set up, and my plan was to go 131° for 8 to 10 hours. I woke up this morning to find that my joule wasn’t running, and water temp was about 90°. It seems like my device started and then turned off very quickly as it is more or less the temperature of hot water from the tap I used.
So the question is, this roast sat in 90° water overnight, and then I turned it back on this morning and planned to let it go for eight hours or so. Is this gonna be super weird, or dangerous, or disgusting? How do we think this is gonna turn out?
by Bowhunt24
21 Comments
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I hope you have good health insurance
I would say dangerous and you should pitch it.
“Better safe than sorry”, even if safety is expensive.
You should not eat it if it’s been at 90 degrees for an unknown about of time
Would you eat it if it were left out in the sun for 8 hours?
Unfortunately that meat is going to be considered bad by pretty much any safety standard.
Hospital bill is gonna cost more than that piece of meat.
At 90f that thing might as well be science experiment for bacteria growth.
Sorry for your loss
lol with a $100 chunk of meat you couldn’t even double check it once?
I don’t think it would be worth the danger. Let’s put it this way, do you think any guests would partake if you told them it literally sat in 90deg water overnight before you cooked it?
I mean you could. What’s the worst that could happen? ☠️
The salt has persevered it.
Cook it
It won’t kill you but make sure you have plenty of toilet paper on hand because it will probably make you very sick for a week or so
If you can afford to be so whimsical about your expensive cut of meat then you can afford the hospital bill and time off work.
Very dangerous, do not eat, throw it out
[https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f)
>Leaving food out too long at room temperature can cause bacteria (such as *Staphylococcus aureus*, *Salmonella* Enteritidis, *Escherichia coli* O157:H7, and *Campylobacter*) to grow to dangerous levels that can cause illness. ***Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes***. This range of temperatures is often called the “Danger Zone.”
>**Keep Food Out of the “Danger Zone”**
>Never leave food out of refrigeration over 2 hours. ***If the temperature is above 90 °F, food should not be left out more than 1 hour.***
E: Some quick example math based on the above. Even if it was for 8 hours, with bacteria doubling every 20 minutes you’d have 2^(24) times more bacteria. For every **one** bacteria last night, you now have at least 16,777,216
Feed it to neighbors dog
I’m downvoting this because you said ‘woopsie poopsie’
I’m a microbiologist. 90 degrees is pretty close to optimal growing temperature for bacteria. In conditions like that bacteria can double every 20 to 30 minutes. So whatever amount of bacteria you had in there it could be around x to the 16th power. You may think it’s to your benefit that you have the meat in a bag with likely very little air, but much of the bacteria that we encounter are facultative anaerobes. That means they actually growing better with no oxygen present, but are still able to grow with oxygen present as well. Long story short, you accidentally created a bacteria breeding ground. I would not touch they with a 10 foot pole. I beg of you not to eat that.
Off topic, but this is one of my gripes with anova. My device is wifi connected. I should be able to see a temperature curve of my water throughout the warmup period and throughout the cook.
Then, in situations like these, I don’t have to guess as to how long the meat was sitting at a low temp. At most if it lost power, I’d have to try and guess how long it took to cook down.
I dunno if joule is wifi or Bluetooth enabled or not, but if it is, it should do the same thing.
Given that sous vide is intended to add precision and science to cooking, not being able to see the data is ridiculous.
People are being way too cautious. It’s a roast that’s been vacuum sealed and left under water for 10 to 18 hours.
OP, cook it like you would normally. If it smells like anything other than cooked beef, don’t eat it. If it smells good take a bite, wait a day, then decide. Before serving to guests tell them what happened and your experience.
We need an instaread bacterometer in this group. Someone GET ON IT.