Sous vide f*ck up - help please!
Discussion
I've done something wrong, but I don't know what.
Got a sous vide for Christmas. Just tried my first cook in it - beef ribs.
Following (I think) something I saw on here, I vac-packed them with some salt and pepper and then they've been in at 57C for 72 hours.
However, they've come out smelling and tasting of (sorry if you're eating) s
t.
Not just slightly, but pungent.
What have I done wrong? They're from a decent local butcher, I'm using Vogue vac bags and I thought I was following advice.
They're also not falling-off-the-bone.
Dominos are sending an aid package, but I'm keen to hear where I fked up.
TIA
Got a sous vide for Christmas. Just tried my first cook in it - beef ribs.
Following (I think) something I saw on here, I vac-packed them with some salt and pepper and then they've been in at 57C for 72 hours.
However, they've come out smelling and tasting of (sorry if you're eating) s
t.Not just slightly, but pungent.
What have I done wrong? They're from a decent local butcher, I'm using Vogue vac bags and I thought I was following advice.
They're also not falling-off-the-bone.
Dominos are sending an aid package, but I'm keen to hear where I f
ked up.TIA
Edited by Output Flange on Thursday 15th January 19:51
I'm no sous vide expert, but after that time could the surface bacteria (assuming 57° isnt enough to kill them) have done some damage? Could an initial sear or a wash have helped?
Yep, surface bacteria will be the culprit. Also might be worth checking the actual temperature of the water with an accurate thermometer to make sure the SV gadget is working properly.
I now pre-sear the majority of beef I cook SV as not only does that take care of the bacteria, the Maillard reaction also definitely helps the final taste.
Don't let it put you off SV though. You will have failures. It's just part of the learning experience.
If you want them falling off the bone, you'll probably want to try a higher temperature for a shorter time. Some cuts of meat cooked at 54-58 deg C even for 72 hours or more will stay firm (tender, but firm). Some people don't like that texture, in which case the shorter, higher temperature method might be better and it reduces the chances of bacterial growth.
A site I've found recently has some really good advice and well-tested recipes, many of which use SV. Some of it is subscription but a lot is free. http://www.chefsteps.com/
I now pre-sear the majority of beef I cook SV as not only does that take care of the bacteria, the Maillard reaction also definitely helps the final taste.
Don't let it put you off SV though. You will have failures. It's just part of the learning experience.
If you want them falling off the bone, you'll probably want to try a higher temperature for a shorter time. Some cuts of meat cooked at 54-58 deg C even for 72 hours or more will stay firm (tender, but firm). Some people don't like that texture, in which case the shorter, higher temperature method might be better and it reduces the chances of bacterial growth.
A site I've found recently has some really good advice and well-tested recipes, many of which use SV. Some of it is subscription but a lot is free. http://www.chefsteps.com/
Edited by FurtiveFreddy on Friday 16th January 00:58
21TonyK said:
at 57 for 72 hours you have effectively pasturised the meat so there should (and I say should) be no bacterial problems. Thats not to say there wasnt a problem before cooking anyway.
At this temp all harmfull bacteria is pasteurized but as mentioned above, some exothermic bacteria normally found on the exterior of meat can thrive. It's the same sort of bacteria that occurs in a compost heap and can give a pungent off taste but isn't actually harmfull as far as I am aware. It has happened to me before. I now either pre sear prior to bagging or pour boiling water over the sealed bag prior to putting in the bath and haven't suffered the same problems since. Also try and avoid well hung meat for this type of cookingPete Franklin said:
At this temp all harmfull bacteria is pasteurized but as mentioned above, some exothermic bacteria normally found on the exterior of meat can thrive. It's the same sort of bacteria that occurs in a compost heap and can give a pungent off taste but isn't actually harmfull as far as I am aware. It has happened to me before. I now either pre sear prior to bagging or pour boiling water over the sealed bag prior to putting in the bath and haven't suffered the same problems since. Also try and avoid well hung meat for this type of cooking
+1I think it's the lactobacilli bacteria on the surface, which although is harmless, that thrives at these kind of temperatures and produces a horrible pungent smell.
You could also probably get away with searing once cooked to kill off the surface bacteria. But whether you would want to eat something after it smelt horrible is another matter.
Just to add, if it's a cut like a steak, I pre sear and post sear but that's probably not worth doing with short ribs.
If you pre-sear, it can be a good idea to put the meat in the freezer for 30 mins before so you don't subject too much of the meat to the high temperatures. Freezing can also kill off some bacteria as well.
If you pre-sear, it can be a good idea to put the meat in the freezer for 30 mins before so you don't subject too much of the meat to the high temperatures. Freezing can also kill off some bacteria as well.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff