Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

why you getting food stuff in it though?

I will usually reuse if it's within a couple of days. More than that and just the dust/lint in that stagnant water starts being gross (and get caught up in the unit). Also you gunna water mark the fuck out of the unit itself

Not just food stuff fam. Lint, hair, anything can fall in there. Just clean it, it's fucking 5 seconds. Also, remember to disassemble and toss the parts you can remove into the dishwater every now and then. The cap on the Anova gets narsty.

[Salodin]

Bruh you think your tap water is sanitized? Leave a glass of water on your counter for 5 days and see what's growing in it. Now imagine 8 to 12qt of water sitting there for 5 days, one of those days sitting at literally the perfect temperature for growing bacteria in the cool down period after you turn your machine off. And all of this assuming you're vacuum sealing so your plastic is 100% clean of food stuff, unlike zip lock bags which might splashed with food stuff while you're putting it in the bag or above the zip line as you're trying to get all the air out of the bag.

It's just gross and tap water isnt expensive enough to warrant saving it.

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[dasva]

Not just food stuff fam. Lint, hair, anything can fall in there. Just clean it, it's fucking 5 seconds. Also, remember to disassemble and toss the parts you can remove into the dishwater every now and then. The cap on the Anova gets narsty.

I was referring to the broth comment. I already acknowledged the rest. Psh takes more than 5 seconds to just refill lol. I was the parts every time I empty the container

Bruh you think your tap water is sanitized? Leave a glass of water on your counter for 5 days and see what's growing in it. Now imagine 8 to 12qt of water sitting there for 5 days

Burh I specifically said a couple of days. Also I've left clean glasses of water out for a week. You aint seeing shit growing without a microscope

[Salodin]

Unless you have a food saver, you're going to get some food stuff caught at the top of the bag and then into the water bath at some point. Especially liquids.

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[dasva]

Actually do. Well different brand I think. Use it 100% for anything getting frozen and it depends on the rest. Really depends on if I feel like pulling it out/how much I'm doing. Shit's pretty easy to do though and bags are super cheap so I'd definitely recommend it more often than not

As for as splash while putting it in you turn the bag inside out like you picking up dog poop or contaminated stuff. But yes when doing water immersion air removal with liquids it's pretty hard to get most the air out without risking some getting out. Though getting all the air out is less necessary when doing liquids. Also the entire point of this is to cook everything to the point of full pasteurization anyways...

[Daydreamer]

The majority of food born bacteria dies at 140 after an hour. Generally I'm using mine for chicken breasts which I like at 143 or veggies which are 185. If i'm doing either of those temps I just leave it when I'm done. I generally only clean mine out once a week or so. Also the food is in a bag. If any of said water gets in you have other issues.

This assumes you are vacuum sealing your food. I'd be more cautious if I were doing a ziplock method. My actual job is in validation of pharmaceutical sterilizers and given what I know from there I have no issue leaving the water out like I previously mentioned.

Edit for one thing: If I am doing a low and slow medium rare cook (like short ribs for 48-72 hours) at 133, then omg yes i'm definitely cleaning it out both before and after just to make sure.

[Zetanio]

Y'all are some lazy fucks. Literally takes 5 minutes.

[Tokitoki]

Make up your damn mind. Is it 5 mins or 5 secs? GAWD.

[Daydreamer]

No argument there with me being lazy honestly. But with my setup the disassemble + clean + refill is 8-10 minutes. I use it 5 days a week minimum and have for 5 years or so. Add all that up and me being lazy has saved me 9.02 days of my life.

[dasva]

I might be lazy but it beats freaking out over nothing. Yall want see lazy that actually matters see CS's immunity bowls. Also probably should've noted when I do do the water immersion I usually do it in another container of water

[Zetanio]

Improperly cleaned up kitchens make me angry. You can literally clean it up while finishing the meat. No time loss there.

[Daydreamer]

My kitchen is spotless when I'm done for the day. I just don't see a point in cleaning the sous vide after every use because given my job I don't think it's anything to worry about and seems like a waste of time and effort. While my meat is searing or whatever I'm usually doing the dishes or prepping plates or something, so if I were to clean out the sous vide at that time then there would be time loss.

Before I went back to school for biotech I was a chef for 4 years, so that ingrained in me to basically always be multitasking and to work clean.

[Zetanio]

Oh, you're good then. I just assume everyone has terrible cleaning standards.

[Daydreamer]

Actually dirty kitchens get to me as well, but to me cleaning out the sous vide every day would be like cleaning out your oven. I mean yeah I guess you could, but it's generally not needed that often.

[dasva]

ugg that reminds me I really do need to get in and clean my oven.

[Salodin]

Whoa some incredibly dangerous information here. First off, sous vide at any temperature might kill some bacteria during the process, but many can survive including the most dangerous. Also, just killing bacteria doesnt remove it. Its toxins might still be around or worse, it's an endospore containing bacteria that can begin to repair itself and regrow once the temperature drops a little, like say when you turn off your machine and leave your warm water there for days. Pasteurization is NOT sterilization.

Let me repeat, pasteurization is not sterilization. What you're doing in sous vide is not even pasteurization to begin with, but I cant stress enough that if bad bacteria found its way into your food or sous vide water, then simply heating the water with the machine wont kill and remove it. Good food prep wont leave your bag safe enough to keep your water clean for days either, as the very moment you dipped your hand into the water bath you contaminated it with enough of the "bad" stuff to warrant dumping the water after use.

There is no way to get around this, and not doing so is akin to not washing your hands after using the bathroom. Vast majority of your life you will be fine, but once in awhile you'll get some totally preventable disease cause you couldn't help be a dirty slob. Only problem is dirty slob diseases in sous vide is usually e.coli or botulism and death, instead of pink eye.

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[Zetanio]

So don't be a dirty slob and clean your sous vide container and machine!

[Salodin]

That metal sleeve on the machine can slide off so you can scrub the INSIDE and out, as well as the heating elements.

Cleanyourshit

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[dasva]

Whoa some incredibly dangerous information here. First off, sous vide at any temperature might kill some bacteria during the process, but many can survive including the most dangerous.

Got any sources on that cause the ones I read awhile back were a hard disagree and were in fact part of the basis behind sous vides min time/temps. Unless you mean the spores?

Also don't be acting like we plopping it in without a bag or drinking the water lol

[Salodin]

The spores and toxins are specifically not destroyed. Most proteins are denatured/destroyed during the cooking process tho, which is what you're probably referring to. Actual pasteurization gets around the spore issue by reaching that high temp multiple times throughout the process, killing off live cells and leaving spores, waiting til spores start to regrow but before they make new spores, killing again, rinse and repeat a total of 3-4x to get as many spore producing bacteria gone before final packaging.

This is a concern with botulism, because the bacteria that produces botulinum also produces endospores. If the pasteurization process is not done correctly then the spores will still be around to regrow when conditions are favorable again. E coli, iirc, doesnt normally produce endospores but some strains can acquire the ability thru plasmids maybe? Idk we focused on clostridium when I learned about pasteurization because ecoli problems are more related to hand washing after going potty and both topics are related to why you dont cook with dirty tools.

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