<![CDATA[sous vide questions]]>A friend had a sous vide that he tried and didn’t care for. He said it took to long and wasn’t what he expected. I have it now but in my excitement I forgot to ask. Is there any way to tell if the vacuum bags are sous vide safe? Also, on a rectangle container does the sous vide unit go on the short side or the long side of the container? Also, the sous vide device seems to have feet but I can’t get the sous vide unit adjusted to reach the bottom of the container. Does this matter? Any tips tricks recipes that anyone has for sous vide are wanted.

]]>https://waltonsdev.nodebb.com/topic/1635/sous-vide-questionsRSS for NodeThu, 10 Sep 2026 23:19:21 GMTThu, 10 Oct 2019 12:22:56 GMT60<![CDATA[Reply to sous vide questions on Thu, 01 Apr 2021 00:15:33 GMT]]>You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.

]]>https://waltonsdev.nodebb.com/post/33878https://waltonsdev.nodebb.com/post/33878Thu, 01 Apr 2021 00:15:33 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:53:36 GMT]]>glen thank you glen. You were spot on. Took me a long time to understand the why’s. The hows were easy. If you mix the two without knowing why you’re in trouble

]]>https://waltonsdev.nodebb.com/post/33876https://waltonsdev.nodebb.com/post/33876Wed, 31 Mar 2021 23:53:36 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:47:01 GMT]]>I agree. But the temp must have a time factor to kill the pathogens. Flash cook on the grill and you’re good. 145 in an SV. takes much longer to kill the pathogen and pasteurize.

]]>https://waltonsdev.nodebb.com/post/33875https://waltonsdev.nodebb.com/post/33875Wed, 31 Mar 2021 23:47:01 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:38:40 GMT]]>JoeB said in sous vide questions:

I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV

Like Joe says you have to do some research to wrap your head around the possibilities

]]>https://waltonsdev.nodebb.com/post/33874https://waltonsdev.nodebb.com/post/33874Wed, 31 Mar 2021 23:38:40 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:32:46 GMT]]>wdaly Correct, 160F is instant
The beauty of sous vide is pasteurizing temperature is transmitted quickly into the product and can be held reliably for the correct amount of time for lower temperature lethality
For example: I finish summer sausage in sous vide at 145 and when it reaches 144-145 internal (about 20 - 30 minutes, check with a thermometer) for around 5 minutes it is safe
But the best thing is I can put it in at 145, set it for 80 minutes and go do something else and not even use a thermometer and it will not fat out or over cook
However I suggest using a thermometer until you are comfortable with the process

]]>https://waltonsdev.nodebb.com/post/33873https://waltonsdev.nodebb.com/post/33873Wed, 31 Mar 2021 23:32:46 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:27:32 GMT]]>I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV

]]>https://waltonsdev.nodebb.com/post/33872https://waltonsdev.nodebb.com/post/33872Wed, 31 Mar 2021 23:27:32 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 23:08:42 GMT]]>Got it. 160 I’m thinking 18hrs well done. . @ 160* for pulled pork. 145 for 48 hrs. Pulled Med done. Sliced pork. You see the temps are a direct correlation to time temp and thickness. If you ref the site I mentioned it will give you a chart for what you’re looking for. Flash cooking is much different than SV. Hopes this helps

]]>https://waltonsdev.nodebb.com/post/33871https://waltonsdev.nodebb.com/post/33871Wed, 31 Mar 2021 23:08:42 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 22:45:26 GMT]]>JoeB I am talking for pork. No poultry involved.

]]>https://waltonsdev.nodebb.com/post/33869https://waltonsdev.nodebb.com/post/33869Wed, 31 Mar 2021 22:45:26 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 22:42:27 GMT]]>JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.

]]>https://waltonsdev.nodebb.com/post/33868https://waltonsdev.nodebb.com/post/33868Wed, 31 Mar 2021 22:42:27 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 22:09:45 GMT]]>wdaly You are welcome Bill

]]>https://waltonsdev.nodebb.com/post/33867https://waltonsdev.nodebb.com/post/33867Wed, 31 Mar 2021 22:09:45 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 22:07:04 GMT]]>Thanks, guys. Appreciate your input and the links.

Bill

]]>https://waltonsdev.nodebb.com/post/33866https://waltonsdev.nodebb.com/post/33866Wed, 31 Mar 2021 22:07:04 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 21:48:02 GMT]]>glen I can say you will get more meat science fm his site than the book. He’s very generous with his research info, and the vids are great. .

]]>https://waltonsdev.nodebb.com/post/33864https://waltonsdev.nodebb.com/post/33864Wed, 31 Mar 2021 21:48:02 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 21:41:44 GMT]]>JoeB Totally agree, I’ve been preaching that gospel for some time now
Looks like a great book

]]>https://waltonsdev.nodebb.com/post/33861https://waltonsdev.nodebb.com/post/33861Wed, 31 Mar 2021 21:41:44 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 20:54:59 GMT]]>John Belvedere What I’ve learned is that it’s not about the temp. Has to do with killing pathogens, and how long it takes to kill the pathogens at a selected temp . There is a lot of meat science in the back of this. https://douglasbaldwin.com/sous-vide Check it out, you may be surprised.

]]>https://waltonsdev.nodebb.com/post/33852https://waltonsdev.nodebb.com/post/33852Wed, 31 Mar 2021 20:54:59 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 20:46:17 GMT]]>wdaly said in sous vide questions:

I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.

I use my MEATER all the time in sous vide. I vac seal on with the MEATER while the rest of my sausage go straight into the water. The vac sealed one gives me a real time temp. When the MEATER goes off at the desired temp I then use my Thermapen on some just to double check for temp. Hope this helps you.

]]>https://waltonsdev.nodebb.com/post/33851https://waltonsdev.nodebb.com/post/33851Wed, 31 Mar 2021 20:46:17 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 20:03:18 GMT]]>no_eyes_processor
This guy has the answers to your questions.
https://douglasbaldwin.com/sous-vide

]]>https://waltonsdev.nodebb.com/post/33845https://waltonsdev.nodebb.com/post/33845Wed, 31 Mar 2021 20:03:18 GMT<![CDATA[Reply to sous vide questions on Wed, 31 Mar 2021 13:50:50 GMT]]>I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.

]]>https://waltonsdev.nodebb.com/post/33837https://waltonsdev.nodebb.com/post/33837Wed, 31 Mar 2021 13:50:50 GMT<![CDATA[Reply to sous vide questions on Tue, 30 Mar 2021 13:56:42 GMT]]>PapaSop Its ok thanks for getting back to me.

]]>https://waltonsdev.nodebb.com/post/33802https://waltonsdev.nodebb.com/post/33802Tue, 30 Mar 2021 13:56:42 GMT<![CDATA[Reply to sous vide questions on Tue, 30 Mar 2021 13:56:07 GMT]]>Jonathon Thank you

]]>https://waltonsdev.nodebb.com/post/33801https://waltonsdev.nodebb.com/post/33801Tue, 30 Mar 2021 13:56:07 GMT<![CDATA[Reply to sous vide questions on Mon, 29 Mar 2021 21:58:08 GMT]]>Okay, it might have logged me out or I lost connection or something

]]>https://waltonsdev.nodebb.com/post/33769https://waltonsdev.nodebb.com/post/33769Mon, 29 Mar 2021 21:58:08 GMT<![CDATA[Reply to sous vide questions on Mon, 29 Mar 2021 20:54:46 GMT]]>Jonathon
Seems fine. Just got rid of the down vote.

]]>https://waltonsdev.nodebb.com/post/33761https://waltonsdev.nodebb.com/post/33761Mon, 29 Mar 2021 20:54:46 GMT<![CDATA[Reply to sous vide questions on Mon, 29 Mar 2021 20:06:26 GMT]]>Jonathon i tested the down voting and didn’t see anything crazy…

]]>https://waltonsdev.nodebb.com/post/33754https://waltonsdev.nodebb.com/post/33754Mon, 29 Mar 2021 20:06:26 GMT<![CDATA[Reply to sous vide questions on Mon, 29 Mar 2021 20:04:21 GMT]]>PapaSop I am doing some more testing right now but I don’t think we are all the way out of the woods yet. I am seeing some odd stuff when upvoting posts.

]]>https://waltonsdev.nodebb.com/post/33752https://waltonsdev.nodebb.com/post/33752Mon, 29 Mar 2021 20:04:21 GMT<![CDATA[Reply to sous vide questions on Mon, 29 Mar 2021 18:48:49 GMT]]>sbtech
Exactly as Jonathon said. Sorry I was unable to reply earlier with the site down. Thanks Jonathon

]]>https://waltonsdev.nodebb.com/post/33746https://waltonsdev.nodebb.com/post/33746Mon, 29 Mar 2021 18:48:49 GMT