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Souse Vide / Short Ribs almost fail?

jonathan.katzman

Put short ribs into 144F bath for their 48hr stay last night.

This morning saw immersion circulator somehow cut out during the night. Restarted and seems to be going fine. Water was around 98F.

I have no idea exactly what time circulator cut out and how long food spent below 120F.

They will be at 144F for another 36hrs.

Question: throw out the ribs or assume that time in unsafe zone was limited?

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Comments

tshewman

i'm not too adventurous so i would toss, especially if for others.

fisher23

I am with Todd, so sorry but I don't think it's worth the risk.

Brandon_Byrd_40557

When in doubt, throw it out.

I think this may be the most frequently asked question on the forum.

Jeremy_131558

What type of circulator and what's the setup? I had steam get into my Anova and trip the gfci breaker I plugged into. Ruined my short ribs too damnit. Those things aren't getting any cheaper these days.

jonathan.katzman

@Jeremy It was a Sansaire. I was tired last night when setting it up and foolishly didn't use the part of the clip that would it raise it higher above the stock pot. Silly mistake, especially since I've used that part of the clip a lot previously. Clearly won't make this mistake again! Thanks everyone for the advice. New ribs arrive tomorrow via Good Eggs and will get quickly cooked in the pressure cooker. In the end, no one will notice but me and my wallet.

grant

@DouglasBaldwin_31850 do you have any thoughts on this.. @Jonathan_Katzman_19240 you could always throw it in the pressure cooker rather than throw it away... probably not helpful.

jonathan.katzman

@DouglasBaldwin for the record I did finish cooking 36+ hrs at 144F. Then ice bath and freezer and awaiting your thoughts on future destination of my stomach or the trash

For Seder, got new ribs and just did my standard pressure cooker recipe (which is still delicious!). Didn't want to risk other's health. One day I need to do head to head comparison between the two.

fisher23

I spoke to Douglas Baldwin PhD about this yesterday. He said that Grant was correct, that putting into a pressure cooker would have made them safe to eat. He said that as long as they weren't sitting at room temp, yours were at 98° they could be safe if pressure cooked. Hope that helps. And just for info the Joule app would of notified you when it lost communication and told you how much time your cook still needed to continue. As my electric power goes out occasionally I think that is really cool!

jonathan.katzman

Thanks John (and Doug). Given I stored them in the freezer, maybe I'll throw them in the pressure cooker when I need them. Any thoughts on how long they'll need to get safe there? Maybe 30m? Less? And looking forward to the Joule.

fisher23

Dr. Baldwin didn't say but I would do them at 15 psi (2 bars) for 30-45 minutes just to be on the safe side. You want to kill of everything you can.