still working on that.
Originally Posted by Palladini
Interest, what went wrong? How was the taste like?
According to this, your Sous Vide cooking method is so far from what Sous Vide really is, see this - http://en.wikipedia.org/wiki/Sous-vide
The taste was horrible I am still working on that, I really think it was bacteria, I have a few picnics left that I will try in a month or so.
Here is the article you linked
Sous-vide (/suːˈviːd/; French for "under vacuum")is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Temps on the picnic were run high the first few hours as a precaution, not sure if it was necessary. However since I was not going for a specific temeperature such as in my Sous Vide Chuck Steak and London Broil Here, but rather focused on rendering due to the nature of the recipe so exact temp did not matter, rendering was the goal here. It probably could have been done at lower temps like 143-155 however higher temps insured that everything would break down Fat, Skin, Connective tissue this is all mixed into the meat and holds it together once cooled sort of like souse.
I probably would run 155° for 48 straight up next time.
This can be done in a crock on low for 24 hours a bit easier than the Sous Vide.
Question; are you saying since the unforeseen circumstance of the bag gassing up it is not Sous Vide Cooking or the fact that the temps were higher then reduced and bumped up again is not Sous Vide Cooking? I am still fairly new to this but I am pretty sure it is still Sous Vide. It's a shame I cant call this cook a success lol...