Hi everyone! First post here.... Not totally on the original topic, but this was the closest I could find. I just bought an Anova SV and have done pork chops, chicken, and green beans. My latest experiment is SV beef short ribs (Modernist Cuisine made easy recipe Basil Balsamic). After 24 hrs at 137F, the bag got some air in it and floated to the surface. I cut it open - slight funk but not bad. Resealed (FoodSaver) and returned to SV. I didn't pre-sear, or blanch, so am wondering if I've encountered any bacteria issues that caused the gas to form. I had planned to sear the ribs after a 36 hr cook and am wondering if they're safe. Or if I should just toss them (or freeze them first and eat another time?) and start over. Any advice that could be provided would be helpful! Thanks in advance!
