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Woke up and found my corned beer floating... I tossed it. Did I do the right thing?

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So this has been a frustrating and interesting cook. Check the corned beef this morning and all was going well...went to check it before dinner and the bag looked unsealed again. I had a plate to weigh it down so I know it was submerged.

My first throught was that I was going to end up with over simmered corned beef. So I took it out and it looked like this :
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I went to cut it and it completely fell apart. But not like pulled pork. It was so delicate and tender it was almost like tuna that comes out of a can after you mix it to make tuna salad (which I happen to hate). Either that or the way corned beef hash in a can feels as a result of it being machine mixed (which I actually like) so I was sticking with that throught haha. It tastes very good... exactly like every other store bought corned beef. It it was so tender it nearly dissolved in my mouth. I am not one to waste food so I piled it on my Reubens which I already assembled prior to taking the corned beef out of the bath.

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As part f a sandwich... I loved it. It was so luciaous and tender. But I have to admit it still freaked me out and it is clear that something went wrong. With the temperature of the water being no greater than 135... and the total time in the bath being less than the recipe's recommended 48 hours (by 12 hours) it should have been tender but sliceable... not corned beef mousse haha


So what do you all say? Is the lack of a vacuum seal the ultimate issue? Is this what cost it to become so tender? Or is 36 hours just too long for a 3.75 pound corned beef?

Well thanks all for helping me out along the way. I will go back to eating my corned beef salad/mousse haha
 
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 from here ! 
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I really don't think you are loosing the vacuum. I could be wrong.

As for the texture you achieved it was the time. I read multiple articles on corned beef and the conclusion I came to was for the texture most are used to 10-12 hours at 183 produced the best results. I can say that the corned beef I did had perfect texture.run at 183 for 10 hours. Best Sous vide I've done to date.
 
Next time you have a floater, before you cut the bag open, squeeze the bag. If it deflates then you know it's leaked. Every roast that I have Sous Vide cooked ends up shrinking and having air in the bag along with the juices from the cook.

As for the chipped corned beef, I would've mixed it with mayo, mustard, sauerkraut, chopped onion and pickles and served it like tuna fish on small toasted rye bread as an appetizer. It's pretty damn tasty that way.
 
dirtsailor2003 said:
Next time you have a floater, before you cut the bag open, squeeze the bag. If it deflates then you know it's leaked. Every roast that I have Sous Vide cooked ends up shrinking and having air in the bag along with the juices from the cook.

As for the chipped corned beef, I would've mixed it with mayo, mustard, sauerkraut, chopped onion and pickles and served it like tuna fish on small toasted rye bread as an appetizer. It's pretty damn tasty that way.
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Ok! Thanks for the info. I am In unchartered territory with this newfangled equipment haha. I ate it in a sandwich and it tastes good but it reminded me so much of canned tuna which is my least favorite food on earth haha
 
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Time at temp is what affected the texture.  A lower temp for a long time will cause pretty much any meat to be fall apart like that.

Here is an article on the Serious Eats site where they took the same cut of steak and compared 1 hour vs 4 hours vs 24 hours in the sous vide.  This time/temp process is also why you can actually make pulled pork in the sous vide at temps way below the traditional 195-205 in a smoker.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
 
dward51 said:
Time at temp is what affected the texture.  A lower temp for a long time will cause pretty much any meat to be fall apart like that.

Here is an article on the Serious Eats site where they took the same cut of steak and compared 1 hour vs 4 hours vs 24 hours in the sous vide.  This time/temp process is also why you can actually make pulled pork in the sous vide at temps way below the traditional 195-205 in a smoker.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Click to expand...

The article I posted in my corned beef thread also did a comparison with corned beef. That is why I choose the 10-12 hours at 183.
 
Pasteurization was invented in 1864 in the past 153 years it's effectiveness has been tested, retested, modified to include Low Temp Long Time effects, High Temp Short Time bacteria elimination and a whole range of times and temps in between. Pasteurization is the foundation of safe canning both commercial and home production and most recently has made Sous Vide possible. As covered earlier and in this situation, since Cure #1 is used to make Corned Beef there never was anything to worry about...JJ
 
Sous Vide is on my wish list as well. I learned of Sous Vide in the 90's attending Culinary school but even as few as 5 years ago the equipment was cost prohibitive. Now all the new heater/circulators under $200 allow virtually anyone to get in the game. At least until a few Dunderheads don't follow directions make their family sick and lawyers get circulators banned...JJ
 
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Chef JimmyJ said:
Sous Vide is on my wish list as well. I learned of Sous Vide in the 90's attending Culinary school but even as few as 5 years ago the equipment was cost prohibitive. Now all the new heater/circulators under $200 allow virtually anyone to get in the game. At least until a few Dunderheads don't follow directions make their family sick and lawyers get circulators banned...JJ
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A Wise old Native American friend of mine once told me, If your Dog won't eat any of it, something must be wrong, so why in the world would you want to eat it?
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  Logic like that is hard to argue.
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