Reply to thread

Message: [QUOTE="auror, post: 2720958, member: 1329"] Water displacement method technique video demonstration [URL='https://www.seriouseats.com/videos/techniques/how-to-seal-food-using-the-water-displacement-method-5069527424001']How to Seal Food Using the Water Displacement Method (Video)[/URL] There's a lot of conflicting info out there about adding oil/fat to bag. I think the current general consensus is that adding oil serves little purpose since you're not lubricating metal or serving as a conductor of heat, and it may actually leach out some flavor into the liquid. Serious Eats and Sous Vide Everything did some comparisons and both liked better without oil. That being said, if you're mimicking a confit or with some stuff that sticks like fish I would definitely use it. Definitely 140. As you've hinted at, pasteurization is a function of time + temp. All food temp guidelines are based on essentially seconds kept at that temp, not hours. Just remember when you're timing that the meat has to get to that temp internally before the clock starts and that depends on size and density of cut. I like chicken breast at high 140s (like 149), lean pork like chops and tenderloin around 140, steaks with a lot of marbling like ribeye at 133, lean tender steaks like filet at 129, Salmon 110, beef short ribs/chuck roast for 36-48h at 136, pork ribs 142 for 36h, brisket 155 for 48h, pulled pork 165 for 24h, leg of lamb 134, burgers 125 (careful about meat selection). Honestly, I bet it was from the pork. That sucker has some juice. Especially with 2 at 150 instead of 140. You'll get less bag juice at the lower temp since the meat will expel less juice. Meats have always given off that much juice, you just don't notice when it's evaporating instantly off normally. Hard to tell without being there, but the biggest tell for a leak is if the water color in your actual container changes (from colors in the juice given off from the protein). [/QUOTE]

Verification: First name of men's bb coach