Cooking some pork neck and worried that I'll get myself sick due to not having enough circulation in the container. I turned around the pieces after 3 hours and there was a pink spot on the side against the container while everything else was gray, . Is it indicative of a cold spot? I'm planning to cook at 140f for 24 hours.
I know I need a bigger container and that I should've made portions smaller,. Im just worried about this meat in particular right now. I don't have a larger container and am about to go to bed, so not sure what I could do at the moment.
by Down-baaad
3 Comments
What you should have is a wire rack to keep the bag from pressing against the sides or the bottom.
Like this: Sous Vide Rack Divider https://a.co/d/5S3C9ED
I think you might have a food safety issue here, with the meat being colder in one spot for 3 hours.
Nothing wrong with being cautious, but for what it’s worth, I’ve done a number of cooks where the meat was touching the sides or the bottom of the container and it wasn’t an issue. I just did ribs last week and one of the bags of ribs was against the bottom of the container with another bag pressing down on top of it, wasn’t a problem at all. I’m currently doing a few bags of chicken breasts as we speak and same thing, one of the bags is resting on the bottom with another bag sitting vertically on top of it, I’m not concerned.
I’ve looked it up previously and what I gathered from majority of comments is that it isn’t an issue if a bag is resting against the container.
So I always insulate my container (another lexan or inside a cooler) then there is less heat loss or possible temperature variation.