4 For years now, I have cooked a beef joint Sous Vide for 18-24 hours at 133F (57C) with a final sear in the oven. The meat is not blanched or pre-seared prior to Sous Vide cooking, just seasoned with salt. The results have always been excellent. Upon removing from the Sous Vide bath, there is some juice in the bag but no major amount of expansion. 3 hours into this cook, I’ve noticed that the bags have swollen considerably, despite being packaged in same bags that I normally use with the same vacuum sealer. I always ensure the bags are a tight fit around the produce by squeezing air out as I vacuum seal them. The "Swelling" is not easy to see from the photos,but the bags have increased in volume by about 1cm. I have checked the water with 2 different thermometers, and the temperature is OK. The Internet is divided on this, some say it is OK at this temperature, others say it is contaminated. I notice that this meat was on offer, so I am thinking it was very close to “End of use by date” despite the packaging. I’ll report back later upon opening the pack, but is this normal? food-safetybeefsous-videvacuum Share Improve this question Follow asked 20 hours ago GreybeardGreybeard 6,40133 gold badges3030 silver badges7373 bronze badges 3 Three hours at 59°C give me best results. More than that and meat turns mushy. – Candid Moe Commented 5 hours ago Why did you blank out the supermarket name? This isn't the BBC. I'm guessing ASDA. – Michael Harvey Commented 5 hours ago Don't want to give the supermarket a bad name if there is nothing wrong. – Greybeard Commented 3 hours ago Add a comment  |