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TdeV

Power outage - sous vide

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Sorry, I'm away from home and can't really investigate search of egullet history.

 

Last night we had a power outage which may have been 4 hours (the stove clock was 4 hours behind this morning). I have a hanger steak at 133F.

 

I'm thinking it's safest to throw it out. Right?


Edited by TdeV Clarity (log)

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 Normally I would say yes — throw it out. However, in this case I would wonder how long it had been cooking and had it possibly reached pasteurization temperature internally.  I’ll leave it to others more expert than me to answer any further.

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I started it at about 5 p.m. yesterday at 133F in the sous vide. Prior to doing that I had immersed the bagged meat into boiling water for 1 minute, so it was not at fridge temperature. The power outage came some time after 11:30 p.m.

 

Each packet about 1.5 lbs, double-bagged in ziplock.


Edited by TdeV Clarity (log)

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5.5 hrs ought to have to have pasteurized it. 

Baldwin says 130 f for 2hrs will pasteurize a 2 inch thick steak

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I'd tend to say it would be ok also.  The very conservative US FDA food code says that food should spend <4 hours between 40F and 140F...  but they're not taking SV into account, which can pasteurize at around 130.  Since the power was only off for 4 hours, I'd say the bath was below 130F for less time than that...

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I can't weigh in on food safety, but can add that many clocks do not necessarily reflect the actual duration of the power outage. I know I have one in my house that always comes back to a particular time when power is restored. So I would hesitate to assume the duration of the outage based on the clock's time.

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It was very tasty and I'm still alive this morning. I'll check in later.

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11 minutes ago, TdeV said:

It was very tasty and I'm still alive this morning. I'll check in later.

Phew!  Hate to lose ya. 

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44 minutes ago, Anna N said:

Phew!  Hate to lose ya. 

 

Ya, we Canucks gotta stick together. 🙂

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Sorry to hear.  I have been using a UPS device to plug my IC into.  Especially during long cooks.  


Edited by scubadoo97 (log)
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And here I always thought as soon as power went out in Canada food temperature safely dropped below the danger zone??  Can't speak for Florida, however.  Never been there.

 

Count me a fan of UPS.  I have two 1500 VA units.

 

 

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A large tub of water provides some thermal stability in the case of a power outage. 

I insulate my tub as well, for the same purpose.

 

 

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Sorry for delay, I've just caught up with this thread.

 

My experience has been that power outages are fairly common in California SF Bay area (where I was). They also have two  UPS there -- so I know what to do for next time!

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