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  • fzxdoc
    Founding Member
    • Jul 2014
    • 4740
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles

      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Thermapen MK5 (pink)
      Thermoworks Thermapen MK4 (pink too)
      Thermoworks Temp Test 2 Smart Thermometer
      Thermoworks Extra Big and Loud Timer
      Thermoworks Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer
      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker
      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    #16
    Thank you so much, DouglasBaldwin , for the great answer. I pulled the pork chops in question after extending their cook time to a total 2.5 hours in the bath at 140°F, in response to the Joule shutting off for about 15 minutes or so. I then put them in an ice bath for about 15 minutes, then put them in the freezer. Yesterday I took them out of the freezer to thaw in the fridge overnight. Today I was going to reheat them using the Joule again, following the reheating time/temp recommendations from Chef Steps, given in whole inch increments for steaks:

    1 inch steaks 1.25 hours
    2 inch steaks 3.5 hours

    My pork steaks are 1.5 inches thick; I was still planning on doing 3.5 hours just to be on the safe side.

    However, now that I read your comments, I see that those poor boneless pork chops will have gone through the danger zone a total of 3 times by the time they land on the plate: once when initially sous vided, again when cooled down in the ice bath and freezer, and the third time when heated back up to serve. And that doesn't include the little bump down to 130°F when the Joule died temporarily during the initial sous vide.

    Will these things still be safe to eat? I never hesitate to pitch food if I'm at all unsure.

    Thanks in advance,

    Kathryn

    P.S. I was too worried to serve these chops to my guests last night, as I had originally planned. Instead I made a killer spaghetti marinara with smoked pulled beef chuck and smoked hot Italian sausages for the protein component in the sauce.

    I'm planning on having them tonight instead for supper, if I get a thumbs up that is.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 4740
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #17
      Originally posted by DouglasBaldwin View Post
      fzxdoc I'm glad you like my tables! I agree with everyone's food safety comments.
      ... In my cookbook for home cooks, I recommended pasteurizing (at ≥130 °F / 54.5 °C to reduce Listeria monocytogenes by 1M to 1), cooling rapidly in ice water (for longer than most would think necessary), either refrigerating for a few days or freezing, and then reheating and serving....
      DouglasBaldwin
      Douglas, I just placed an order for your book. Thanks for referring to it; as a sous vide newbie, I might not have known to look for it otherwise.

      Kathryn

      Comment

      • DouglasBaldwin
        Club Member
        • Jan 2017
        • 2

        #18
        I have no concerns about the safety of your chops. The freezer will bring down the temperature of most moderately sized (1–2 person portions) fast enough. The main reason I don't broadly recommend it is that warming the rest of the freezer a bit will grow larger crystals in ice cream and degrade any frozen fish. Likewise, the little temperature dip when cooking is also of no concern – as stated up thread, you need several hours at 120 F and below; if your curious, I highly recommend the article at http://www.foodsafetymagazine.com/ma...e-reevaluated/ on the "danger zone".

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Thanks, DouglasBaldwin, for the additional information. I put them in at 140°F to warm thoroughly over 3.35 hours before taking them out, searing, and serving. They were mostly thawed when I put them in.

          Thanks to your input, my husband will get fed a home-cooked meal tonight.

          Kathryn
      • Meathead
        BBQ Whisperer, Mythbuster
        • May 2014
        • 1263
        • Chicago area
        • Remember, no rules in the bedroom or kitchen
          Meathead

        #19
        Last week I posted a table of common pathogens and their optimum growth temps and their max growth temps to this page http://amazingribs.com/tips_and_tech...the_grill.html

        Comment

        • DJ DeSpain
          Club Member
          • Aug 2015
          • 183
          • Kennesaw, GA
          • Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!

            Using a medium Green Egg, and yes, I have a Thermapen!

          #20
          One of the main reason I bought an Anova over the Joule is the Joule is too dependent on the app to operate it. I've downloaded the Anova app, but I only used it for the recipe ideas rather than monitoring using it to set temps and cook times.

          Comment


          • Mosca
            Mosca commented
            Editing a comment
            the reason I bought the Anova over the Joule is that the Anova was on sale for $99!

          • EdF
            EdF commented
            Editing a comment
            Yeah, that's an unbeatable deal for a SV machine with its reputation!
        • vandy
          Club Member
          • Aug 2015
          • 612
          • Olive Branch, MS

          #21
          So far no problems with my Joule, the only time I updated it was when I first turned it on there was a notification that an update was available so I updated it and then went about my cook.

          Comment

          • vwskirch
            Club Member
            • Jul 2016
            • 29
            • Sacramento

            #22
            The replacement has worked flawlessly for many cooks since, very happy with the joule.

            Comment

            • vandy
              Club Member
              • Aug 2015
              • 612
              • Olive Branch, MS

              #23
              And a hearty welcome aboard Douglas Baldwin, I have watched several of your videos and I plan on using your suggestions on doing a chuck roast in the next few days. Great to have you here!

              Comment


              • EdF
                EdF commented
                Editing a comment
                Cool! It's a great site, and the product is obviously a fine one!

              • mgaretz
                mgaretz commented
                Editing a comment
                I have done chuck a la Douglas many times. You get the tenderness of Prime Rib but the taste and price of chuck!

              • vandy
                vandy commented
                Editing a comment
                Well Douglas you certainly did a great job with the Joule. I heated about 4 gallons from tap hot 119 to 155 in about 30 minutes. Just testing to see if I can do a pork butt in a cooler and it should be not problem for Joule.
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4740
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #24
              Well, I followed Douglas's recommendations and reheated and seared the pork chops on Monday. I'm here and kickin' so we didn't die! Hahaha!

              The chops were not very tender or very juicy. On a scale of 10, I'd say a 6. I used the drippings in the bag to make a gravy (with spices) which was dynamite and saved the chops flavorwise.

              I used the Joule instructions for basic pork chops but did not add oil or any herbs/spices. Just salt/pepper. Due to a glitch in the first heating (see my earlier post), I ended up heating them at 140°F for 2.5 hours, chilled in ice bath, froze for 2 days, thawed in fridge, reheated at 140°F for 3.25 hours, seared and served.

              I thought that after all that time, they'd be mush. But they were on the chewy side and barely moist. Not nearly as good as my routine reverse sear pork chops.

              My first cook with the Joule was NY Strips, which were off the chart for taste and tenderness. The pork chop cook was my second one, and it derailed me a bit. But I learned a lot and my next chops will be much better, I'm sure.

              Kathryn

              Comment


              • Michael Brinton
                Michael Brinton commented
                Editing a comment
                If I could suggest skipping the thawing in the fridge step, just toss them frozen into the 140 bath. You'll get better results and it saves time. Just divide cooking time in two and add that amount onto the original cook. So 1 to 11/2.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                I prefer pork cooked to 135* instead of 140. 140 produces something more like people who don't know how to cook lean pork chops grew up eating.

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Yeah, that's what I found out, Potkettleblack. Also, I did not wet brine the chops, which I always do when I reverse sear them on my WSCGC. I'll do that next time. This time I followed Joule's recommendations all the way.

                Thanks, Michael Brinton, I'll do that in the future. I was so derailed by the Joule croaking temporarily that I just wanted to get the chops as cold as possible as quickly as possible. I don't think that freezing/rethawing in the fridge did them any favors.

                Kathryn
            • Steve Vojtek
              Charter Member
              • Mar 2015
              • 613
              • Melbourne Australia
              • 6 & 2 burner gas BBQ's
                Diy electric smoker
                A-maze-n-tube 12 inch
                Gas powered pizza oven
                GMG Davy Crockett with Wifi
                Rosle 24 inch charcoal kettle
                Slow'nSear - my favourite
                2 x Thermapens
                2 x wireless thermometers
                3 x wired thermometers
                Favourite drink:
                Scotch whiskey various brands
                American Honey WT
                And beer ....
                And at work just plain old chilled water....

              #25
              DouglasBaldwin

              ' A Practical Guide to Sous Vide Cooking ' is my go to bible for my SV cooking. It is great to have You on board. Welcome!!! and Thank You!!

              Comment

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