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Sous Vide emergency...

JT_Christianson_124353

Good morning!

I set my oven to 160 degrees F last night, to sous vide pork ribs over night. This morning I noticed that the oven had turned off (I've never had this happen before). I immediately pulled the ribs out of the water, which was at this point luke warm, and put them in the fridge. According to the appearance of the meat, and the color of the liquids in the bag, it looks like the ribs cooked through. That said, I'm not sure if these are a total loss, or if I can bring them back to heat and then sear them on the barbecue.

Thoughts? Thank you all! JT

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Comments

bkeene12

I got an update; I don't think we should eat it...

Johan Edstrom1 hr ago

The FDA rules on that are pretty clear.

http://www.foodsafety.gov/keep/basics/chill/index.html

http://www.foodsafety.gov/keep/charts/frozen_food.html

You've kinda sorta been in the worst temp range you can be, at elevated room temp or tropical climate temps.

bkeene12

Ha! Same thing happened to me last night, I was doing beef though. I've looked high and low but have yet to find a definitive answer.

tshewman

How long were they in before you left them for the evening (e.g. did you check on them an hour or two after you put them in and then went to bed)?