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Activa troubleshooting

cicero_69405

Hi everybody! Tonight I tried to make a rabbit leg roulade using activa RM, but it didn't work well as before. I sprinkled activa on the deboned leg, then wrapped in plastic film and allow to set in fridge overnight, finally cooked sous vide. After the poaching step the roulade looked perfect, but when I seared it, it began to "unwrap".

My guess is that activa has lost effectiveness: I used it for the first time in March, then kept it in freezer in its own package well closed with tape as suggested on the package. Is this period too long to keep it? I know that activa spoils rapidly in presence of oxygen but I couldn't find how rapidly.

Thank you guys

Cicero

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Comments

cicero_69405

Actually I believe that putting it under vacuum makes a big difference, because oxygen is the main issue here.

But thank you, I'll do the test.

lfmichaud

I've had Activa for much longer time and it's still working correctly. Only difference is that I put it under vacuum in the freezer. If you want to see if your Activa is still good you can do the "wet dog" test:

"...Get a small scrap of raw meat (we use chicken). Apply a liberal amount of meat glue to the meat and massage it in. Sniff the meat (don’t inhale the powder). If the meat smells like a wet dog or a wet wool sweater, your glue is good. If it doesn’t, your glue is bad...."

from Cooking Issues