need help

I packaged sous-vide two chuck steak in the same bag with a vacuum sealer, i add some butter , soon as the butter melt in the bag some air as gain some space in the bag, is there any risk if i cook them 72h ?

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tangma27

Probably depends on how clean your meat was prior to packaging. For long cooks like that it's generally a good idea to sear or dip the meat quickly in boiling water!

brian_martin2001

Unless you're using a chamber vacuum sealer with a very powerful draw, it's very difficult to get all the air out of some things. Unless you have the bag practically full of air like a balloon, you should be good to go. there is an inherent risk that come along with cooking anything at a lower temperature, however, what most people don't take into account is the time. if you're cooking something for 72 hours, you should be good. If you're really concerned with it, use a larger than needed bag to allow some space for the air bubbles to drift up and away from the food, securing it to the side of your vessel. But again, I really don't think you have anything to worry about, unless your meat is coming from a questionable source.

C_drick_113829

I presear them before

brian_martin2001

If you're searing them before hand, you really don't have much to worry about.

rutjens

What temp are you using Cédrick?

tshewman

Condensation can contribute to inflation and preserving reduces the opportunity for bacteria. However, I have preserved etc and still encountered the floating bag and smelly meat. My preference is toward individual bagging (at least the inner layer) and always double bagging. None of this guarantees success and you may not know until you open the bag and smell.

C_drick_113829

Smell parmesan should i eat it ?

C_drick_113829

54c

rutjens

Smell is hardly ever an indicator for the presence of toxic bacteria. A lot goes on in the bag when cooking at relatively low temps, however when it comes to food safety the big big big majority of (poisoness) micro's either dies or at least stops growing (and forms spores etc) at and above 53C. So I would go for it, unless you're not a fan of Parmesan ;-)

C_drick_113829

ahah already did , im a huge fan of parmesan but there was a bit too much of umami

rutjens

Great! And yes the umami comes from the glutamate released when proteins degrade during SV cooking.