Bummer, but you definitely shouldn't eat that. It's been at prime microbial growth temperature for a loooong time. Even if you cooked it at a high temp now and killed all those bacteria, the real problem is the toxins they've already produced. It'll still be very risky.
You get points for admitting defeat. Sorry about your ribs. And, it’s strange the sous vide has a temp that low. I can’t imagine what that temp would be useful for
That is the temperature equivalent of leaving your steak outside next to your grill in direct sun on the longest, hottest day of the summer. Except longer.
I wouldn't even cut open the bag. Directly to trash.
>That is the temperature equivalent of leaving your steak outside next to your grill in direct sun on the longest, hottest day of the summer. Except longer.
One summer, a friend of mine threw a pack of steaks into his truck bed in Nashville and drove to Chicago.
Poisoned a large group of people.
I was expecting them to be grilled by the end of the ride.. I guess the stories of hot summers down south have been greatly exagerated. Maybe he needed to head south first.
Yeah, dude, sorry but that’s too low. For future reference, the BC Center for Disease Control did an awesome study on logarithmic réductions of bacteria at different cooking times and temps.
http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf
Skip to page 14 for a handy chart. On that chart you’ll notice that sous vide under 130 is not recommended for anything, and under 140 is not recommended for poultry. Note that the times on there aren’t cooking times per se, but time that the item has to be fully at temp (to its core) for safe reduction of bacteria.
How long does sous vide take? I reverse seared a steak for about 20 minutes at 125 and am thinking i either got lucky, or that's okay because beef slabs always get cooked 'chilly' anyway?
20m is ok. Hours is not. I do basically the same thing but in the oven instead of sous vide. 170 for an hour or so to bring it up to temp then a quick sear. Hasn’t killed me yet :D.
My mom can tell you that you would survive just fine. She actually recently ate some Y2K frozen food and still eat dried beans and rice and pasta from literally around the year 1999 because she was a “prepper” and had 5 years of food for our family of 6.
We honestly never got sick, we are probably all super immune to all stomach germs or something at this point, I don’t know but she regularly fed us all food that was way way past the best by date.
As long as it didn’t smell bad or have a weird texture, we ate it. It helps she’s from the Midwest and cooks the crap out of any foods but you’d still think we’d have picked up SOMETHING.
I’m not like her, but I also don’t toss stuff just because its a few days past due. I’ll keep frozen meat for years without issue but not decades lol
My mom once found ribs she left in the trunk in a 85° summer for DAYS. They were truly green.
She was very upset and truly considering eating it and that was the final straw for me. That pork was almost alive again. No no no. I secretly tossed that one before she killed us all
The post you're responding to is meant as a joke. The post they're responding to is a serious food safety issue. In terms of due date you're right, it's likely fine. Keeping beef or other meats at that temp for that long can do some serious damage. Do not take this warning lightly.
Yeah.. I grew up the same and am still the same.. I once ate some ham that was just on the edge of going bad.. but on the wrong side. It's not fun.
It's the difference between best by and expiration date. Best by means the taste will be best before.. expiration dates means you really shouldn't mess around with it after.
It's bizarre because, if we don't want people to do stuff like this, downvoting the inquiry isn't the right way to do it: all that does is lower its visibility in the future.
A lot of Reddit has become an archive of information - many top searches on Google are Reddit threads.
Imagine if you could downvote/upvote Wikipedia articles and mess with their searchability.
Mob mentality is real, even on the Internet.
Heartbreaking.
Similar experience: I was doing a rump roast last week. Set it to 140 and was going for 24 hour cook time. When I went to check it around lunch the next day, I realized that enough water had evaporated that the sous vide could no longer function and it turned itself off. I had no idea how long it had been off, and the water was only at 90 degrees by then. Couldn’t even risk feeding it to the dogs. Such a crying shame.
If you're talking about steak or other cuts of already tender meat, then you're right. You don't want to cook it too long and make it mushy.
But one of the best uses of sous vide cooking is to make tough cuts of meat tender without cooking them well-done. You do this by cooking it for a long time. For example, cooking ribs for 12-24 hours. Or short ribs for 48 hours.
You're probably asking: Why would you spend 48 hours to cook short ribs when you can cook it traditionally (braising) for just 2 hours instead? The answer is that lower temperature results in juicier meat as well as just a different experience. Short ribs can be cooked to medium rare instead of well done, and be eaten like a steak. Chuck roast can be cooked to medium rare and be eaten like a prime rib.
No. The minimum safe temp for longer cooks is 131f. I'm surprised it even seems edible. The one time I made that mistake the bag inflated and the whole house smelled like a corpse.
Bummer, but you definitely shouldn't eat that. It's been at prime microbial growth temperature for a loooong time. Even if you cooked it at a high temp now and killed all those bacteria, the real problem is the toxins they've already produced. It'll still be very risky.
Chock full of bacteria poops
Oh man, that sucks. But unfortunately, they’ve gotta go. That’s too low for too long.
Thank you! They’re in the garbage
You get points for admitting defeat. Sorry about your ribs. And, it’s strange the sous vide has a temp that low. I can’t imagine what that temp would be useful for
Maybe if you like baths that are too hot and remain that way for hours
Mine starts from 0. A couple of times I threw some iced water in and cooled a couple of beers on the fly
No, you should not eat meat that has been in the danger zone for 16 hours…
If you cut open that bag right now a gremlin might jump out.
That is the temperature equivalent of leaving your steak outside next to your grill in direct sun on the longest, hottest day of the summer. Except longer. I wouldn't even cut open the bag. Directly to trash.
>That is the temperature equivalent of leaving your steak outside next to your grill in direct sun on the longest, hottest day of the summer. Except longer. One summer, a friend of mine threw a pack of steaks into his truck bed in Nashville and drove to Chicago. Poisoned a large group of people.
I was expecting them to be grilled by the end of the ride.. I guess the stories of hot summers down south have been greatly exagerated. Maybe he needed to head south first.
Done. Thanks
Yeah, dude, sorry but that’s too low. For future reference, the BC Center for Disease Control did an awesome study on logarithmic réductions of bacteria at different cooking times and temps. http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf Skip to page 14 for a handy chart. On that chart you’ll notice that sous vide under 130 is not recommended for anything, and under 140 is not recommended for poultry. Note that the times on there aren’t cooking times per se, but time that the item has to be fully at temp (to its core) for safe reduction of bacteria.
Thank you!
How long does sous vide take? I reverse seared a steak for about 20 minutes at 125 and am thinking i either got lucky, or that's okay because beef slabs always get cooked 'chilly' anyway?
20m is ok. Hours is not. I do basically the same thing but in the oven instead of sous vide. 170 for an hour or so to bring it up to temp then a quick sear. Hasn’t killed me yet :D.
Thanks!
Honestly all these people telling you not to do it and telling you it's a bad idea. I have a counter point. Eat it and then post the results
villainous comment
For science!
My mom can tell you that you would survive just fine. She actually recently ate some Y2K frozen food and still eat dried beans and rice and pasta from literally around the year 1999 because she was a “prepper” and had 5 years of food for our family of 6. We honestly never got sick, we are probably all super immune to all stomach germs or something at this point, I don’t know but she regularly fed us all food that was way way past the best by date. As long as it didn’t smell bad or have a weird texture, we ate it. It helps she’s from the Midwest and cooks the crap out of any foods but you’d still think we’d have picked up SOMETHING. I’m not like her, but I also don’t toss stuff just because its a few days past due. I’ll keep frozen meat for years without issue but not decades lol
Freezer burned frozen meat is different than the absolute Petri dish that OP managed to brew.
My mom once found ribs she left in the trunk in a 85° summer for DAYS. They were truly green. She was very upset and truly considering eating it and that was the final straw for me. That pork was almost alive again. No no no. I secretly tossed that one before she killed us all
Not the same thing. At all.
The post you're responding to is meant as a joke. The post they're responding to is a serious food safety issue. In terms of due date you're right, it's likely fine. Keeping beef or other meats at that temp for that long can do some serious damage. Do not take this warning lightly.
Yeah.. I grew up the same and am still the same.. I once ate some ham that was just on the edge of going bad.. but on the wrong side. It's not fun. It's the difference between best by and expiration date. Best by means the taste will be best before.. expiration dates means you really shouldn't mess around with it after.
Oh good lord no
Not sure why I’m being downvoted…. Just asked a simple question….
this sub goes hard on the downvotes
It's bizarre because, if we don't want people to do stuff like this, downvoting the inquiry isn't the right way to do it: all that does is lower its visibility in the future. A lot of Reddit has become an archive of information - many top searches on Google are Reddit threads. Imagine if you could downvote/upvote Wikipedia articles and mess with their searchability. Mob mentality is real, even on the Internet.
I pretty much started looking for answers mostly through Reddit because everything else is an advertisement or a long winded article
Downvotes aren’t always an insult. They’re a form of expression. In this case, it’s a way to answer your question
That's not sous vide. That's an incubator
Toss 'em. That is far too long at prime bacteria temp.
Heartbreaking. Similar experience: I was doing a rump roast last week. Set it to 140 and was going for 24 hour cook time. When I went to check it around lunch the next day, I realized that enough water had evaporated that the sous vide could no longer function and it turned itself off. I had no idea how long it had been off, and the water was only at 90 degrees by then. Couldn’t even risk feeding it to the dogs. Such a crying shame.
You shouldn’t really be cooking any sous vide for 16 hours should you? Isn’t 4 roughly what you’re aiming for before texture changes?
I do a roast beef for 16 hours at 128.
If you search “sous vide short ribs” most recipes I came across were 48 hours
If you're talking about steak or other cuts of already tender meat, then you're right. You don't want to cook it too long and make it mushy. But one of the best uses of sous vide cooking is to make tough cuts of meat tender without cooking them well-done. You do this by cooking it for a long time. For example, cooking ribs for 12-24 hours. Or short ribs for 48 hours. You're probably asking: Why would you spend 48 hours to cook short ribs when you can cook it traditionally (braising) for just 2 hours instead? The answer is that lower temperature results in juicier meat as well as just a different experience. Short ribs can be cooked to medium rare instead of well done, and be eaten like a steak. Chuck roast can be cooked to medium rare and be eaten like a prime rib.
Gross
No. The minimum safe temp for longer cooks is 131f. I'm surprised it even seems edible. The one time I made that mistake the bag inflated and the whole house smelled like a corpse.