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It is currently Thu Apr 18, 2024 2:48 am
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Oh yeah. I forgot to post mine the other day.
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Tue May 21, 2019 7:14 am |
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joao01
Site Supporter
Location: Midwest Joined: Thu Oct 2, 2014 Posts: 8645
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So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?
_________________Massivedesign wrote: I am thinking of a number somewhere between none of and your business.
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Wed May 29, 2019 4:47 am |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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joao01 wrote: So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking? Technically, 2-4 days... How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not. Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated. Here's one source, there are others: https://anovaculinary.com/batch-cooking-benefits/
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Wed May 29, 2019 6:58 am |
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joao01
Site Supporter
Location: Midwest Joined: Thu Oct 2, 2014 Posts: 8645
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NWGunner wrote: joao01 wrote: So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking? Technically, 2-4 days... How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not. Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated. Here's one source, there are others: https://anovaculinary.com/batch-cooking-benefits/at the bottom, it says several months.
_________________Massivedesign wrote: I am thinking of a number somewhere between none of and your business.
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Wed May 29, 2019 7:19 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Right, because it's sterile. You've sterilized it with the long cook.
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Wed May 29, 2019 1:04 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28177
Real Name: Ace Winky
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WanderingWalrus wrote: Right, because it's sterile. You've sterilized it with the long cook. I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Wed May 29, 2019 3:20 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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joao01 wrote: NWGunner wrote: joao01 wrote: So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking? Technically, 2-4 days... How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not. Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated. Here's one source, there are others: https://anovaculinary.com/batch-cooking-benefits/at the bottom, it says several months. You said fridge...and the article says 3-4 days in the refrigerator. If you had said freezer, I would have given you the freezer reccomendation. Hope the link helped.
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Wed May 29, 2019 7:39 pm |
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joao01
Site Supporter
Location: Midwest Joined: Thu Oct 2, 2014 Posts: 8645
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NWGunner wrote: joao01 wrote: NWGunner wrote: joao01 wrote: So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking? Technically, 2-4 days... How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not. Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated. Here's one source, there are others: https://anovaculinary.com/batch-cooking-benefits/at the bottom, it says several months. You said fridge...and the article says 3-4 days in the refrigerator. If you had said freezer, I would have given you the freezer reccomendation. Hope the link helped. Thanks. I missed the freezer part.
_________________Massivedesign wrote: I am thinking of a number somewhere between none of and your business.
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Thu May 30, 2019 3:29 am |
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joao01
Site Supporter
Location: Midwest Joined: Thu Oct 2, 2014 Posts: 8645
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Pablo wrote: WanderingWalrus wrote: Right, because it's sterile. You've sterilized it with the long cook. I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time. pasteurized?
_________________Massivedesign wrote: I am thinking of a number somewhere between none of and your business.
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Thu May 30, 2019 3:30 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28177
Real Name: Ace Winky
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joao01 wrote: Pablo wrote: WanderingWalrus wrote: Right, because it's sterile. You've sterilized it with the long cook. I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time. pasteurized? Yes. Basically same.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Thu May 30, 2019 4:17 am |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818
Real Name: Chuck
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For those thinking about getting a SV machine Anova just came out with a new & improved unit: https://anovaculinary.com/anova-precision-cooker/Reg $200, on sale for $130.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Thu Aug 29, 2019 9:12 am |
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joao01
Site Supporter
Location: Midwest Joined: Thu Oct 2, 2014 Posts: 8645
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anyone find a good SV recipe or method for pastrami? I know there is a period of smoking also.
_________________Massivedesign wrote: I am thinking of a number somewhere between none of and your business.
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Sat Sep 28, 2019 6:39 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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AmazingRibs.com has a good one. I did it a couple of weeks ago, with a small chunk of brisket. Will do with a much larger chunk, next time.
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Mon Sep 30, 2019 9:17 am |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818
Real Name: Chuck
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Does anybody put a couple of drops of bleach in their SV water so that it lasts longer before changing?
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Mon Sep 30, 2019 3:20 pm |
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BadKarma
Site Moderator
Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8660
Real Name: Jaime
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golddigger14s wrote: ... changing? What is this changing thing?
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Mon Sep 30, 2019 5:47 pm |
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