On 8/11/2017 at 11:46 AM, Anna N said:The best laid plans…
I had planned on sous viding two duck breasts, two porkchops and a sirloin steak.
When my Joule informed me that the duck breasts were done, I faced the reality of no ice! No ice, no ice packs, nada. My icemaker went belly up while I was away on vacation despite that I followed directions and turned it off.
So I am chilling the breasts as best I can in running water and trust if I put them in the freezer immediately I will escape a horrible death from whatever nasties might survive my chilling technique.
The other meats were put into the freezer and will meet their fate in the sous vide when I solve the ice problem.
If I had room in the freezer I could certainly make ice cubes but I don't.
Was the sous vide treatment too brief to pasteurize the duck breasts?
