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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle
 
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Jerome Louis
Nov 5, 2002
p
College Slice
Did some chuck cut into steaks @ 135 for 48 hours and they turned out disgusting with a weird plastic-like nasty aroma. Ended up tossing them. Is it pretty much well known you shouldn't sous vide at that low of a temp for extended periods of time? Or did I mess something up somewhere. I've done them before for 24 hours and they turned out good.

* # ¿ May 12, 2017 03:23
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# ¿ Apr 28, 2024 21:29
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Jerome Louis
Nov 5, 2002
p
College Slice
The commercial bargain generic food saver bags off Amazon. I've used them a lot with no issues. I should clarify the smell was more like an old blood and rubber thing, not so much plastic like the vacuum bags. My put them in the water bath starting when they were frozen, maybe they just sat around the danger zone for too long

* # ¿ May 12, 2017 05:42
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The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle