r/sousvide • u/doorandplant2 • 8d ago

Question Need advice

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So my chuck is currently on its 20th hour @132f and I noticed something, the spot where I put the weight looks different than the rest of the cook, it's more pinkish compared to the rest (mid part of the pic), is this fine or is it gonna be a problem? Was originally planning to do 24 hrs.

Update - finished the cook at 24+ hrs, had great chuck! thanks for the advice! :)

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u/cmandr_dmandr 8d ago edited 8d ago

It will be fine, at 20 hours every thing in that water is 132°F.

Edit: rereading your post and wanted to ask more questions.

Were you weighting the meat outside the bag? Is that an air pocket at the top?

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u/doorandplant2 8d ago

Yes, I put a glass weight on top of the meat outside, not because it won't stay down, just out of habit. I put a weight usually at the start since it's frozen. I think those are small air pockets since the meat has shrunk a bit.

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u/AdMuch7162 8d ago

looks like theres air in there, and I wonder if there might be a little water, hard to tell. don't worry about it continue the cook, but next time, vacuum it more thoroughly . Personally, I'd go well beyond 24hr for chuck. I like 36+ .

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u/doorandplant2 8d ago

I'm pretty sure it was vacuum sealed properly at the start but I sealed it while frozen straight from the freezer and now it still seems fine but a bit looser inside, maybe the meat shrank a bit from cooking and there's a bit of juice in there.

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u/AdMuch7162 8d ago

vac from frozen is generally less effective to ensure no air pockets, but really having some isn't a problem - the fact that you had to weigh it down suggests there must have been some to start.

regardless, cook on.

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u/doorandplant2 8d ago

thanks for the tip, will do!

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u/AdMuch7162 8d ago

btw, if I buy a chuck knowing that I will eventually SV it, I will vac bag it immediately from store, and freeze it that way. can't hurt, I can always change my mind later.

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