4 replies to this topic

[streamchem79]

hi everyone, i am in a catering business and one of the methods we adopted is the sous vide of the meats. we have been using this methods for years but currently we are experiencing problems in our finished product. our sous vide meat is cooked slowly using improvised sous vide (we used large cookers) with inserted temp controller. fortunately, one of the batches we cooked have swollen like a balloon, and it has a horrible smell upon opening. we have experienced it twice within this month. it is safe to eat swollen sous vide meat? can anyone help with this matter? thnks in advance..Godbless

[Tony-C]

Hi streamchem79,

 

 

I would suspect that you already know the answer to your question  

 

Some of this advice from CDC ref. canning is appropriate

 

Kind regards,

 

Tony

[Setanta]

_{I wouldn't eat it}

[Theodore Donald Kerabatsos]

A little sea salt and some ketchup, it'll be fine 

[Ryan M.]

Not safe.  You need to validate your cooking method for safety (time and temperature).