Cross section of beef shank in bordelaise. Was seared, bagged (double bagged) then blanched. 2 days at 55c went by and all going well. Turned the temp up to 58c and this morning the bag started to float. Outside bag was inflated (bag with food and sauce no change)
What may have happened? Increase in temp release air from liquid......? Pathogens? I chilled in ice bath and it smelled fine but......
