Use Au jus from Polyscience Short Rib

Michael_Wiltberger_37358

Hi,
I'm a home cook and new to using Sous Vide methods. I recently purchased the Polyscience Creative series heat pump and cooked some short ribs using the recipe on their website. This recipe calls for adding some beef broth to the ribs before sealing the package. Since I'm using a FoodSaver side sealer this was a major challenge, but next time I freeze the broth before adding it. The question I have is since I'm not using a full vacuum system is the liquid produced after cooking for 72 hours at 135 safe for me to serve with the ribs?
Really love this site and all its helpful information.

Thanks,
Mike

Brendan_Lee_56950

As long as you are sanitary in your handling of the food before it goes into the foodsaver bag I wouldn't consider it any different than a chamber vacuumed package. If you have a dirty cutting board your food is going to be just as contaminated in a chamber vac as it is in a food saver bag.



Even with a chamber vac your not excluding 100% of the air, it's just much stronger than the food saver and uses different means to exclude air. Plus, if your super worried you could always boil the juices in the pan after cooking to make the sauce.