Anonymous Modernist 3207

I have been flipping through the book looking for a discussion and understanding of the issue with low temp game cookery and the science behind the issues. I use a fair amount of both farmed and wild game meat (including some rather odd ones) and have been both disappointed and amazed with the results, but never sure how and why, and more importantly how to replicate them. I made a balontine of rabbit for a our menu recently and poached it sous vide. I cooked it to 60 degrees in a 64 degree bath and it was perfect. I cooked the same one the next week with fresher rabbits to 60 degrees in a 60 degree bath to pasturize and all the loin meat went mushy. I have also had this happen with lamb leg (not sure if it was just a bit to old or the acidic marinade did it but 24 hours later it was trash.

I would be careful of a few things. Humidity in your chamber (=bad) from pulling a vac without a lid over and over, and to turn off your seal bar to save its life. You might pull a vac in a bag and seel it than leave it in the chamber, turn off the seel bar and run multiple cyles. the bag will expand and compress changing the pressure each time, but without releasing humidity into the pump. Just a thought.