I’m a recent convert to sous vide cooking and this afternoon started my first 24hr+ cook. I bought a rolled boneless leg of lamb, vacuum sealed after seasoning and adding rosemary, then popped it into the machine at 56.5 degrees. I am looking to keep it cooking for about 30 hours.
When I put it in the water bath it dropped below the surface and rested on the bottom (it’s too big to allow for the use of racks). I just lifted the lid for a look at it around five hours into the cook and it’s floating. It shouldn’t do this, should it? Is gas somehow being produced within the vacuum pack? Have I done something wrong, or is this normal? For now I’ve weighed it down by resting a plate on it but it does feel like something’s not going right here.
It doesn’t sound too unusual. If the meat expands in the bag as it heats it could become bouyant. With enough fat in it then it would be nearly floating from the start, so it’s probably no big deal. I only do beer cooler sous vide, but some steaks I did began to float after a while.
Fabulous! Thanks all - back on track. I figured the 24 hours + was right given the thickness of the cut but I take you point and we’ll have it for lunch I think instead of dinner.