# What Was Your Sous Vide Failure?
**URL:** https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304
**Category:** Anova Precision® Cooker
**Created:** [May 31, 2017, 10:25pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304 "2017-05-31T22:25:01Z")
**Posts on this page:** 17
**Page:** 1
### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [May 31, 2017, 10:25pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/1 "2017-05-31T22:25:02Z")
It’s easy to get really epic results from sous vide - but sometimes we can make mistakes and end up with some failures.
What was something that made you face-palm?
For me, I had a couple of failures with tempeh. But I learned!
What were yours?
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [May 31, 2017, 11:57pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/2 "2017-05-31T23:57:16Z")
Sashimi.
Oops.
Iceberg lettuce salad was an epic fail too. Who da thunk lettuce didn’t like to be cooked sv.
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [June 1, 2017, 1:52am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/3 "2017-06-01T01:52:18Z")
Not sure to take you seriously 😨 @acs
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [June 1, 2017, 1:54am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/4 "2017-06-01T01:54:57Z")
Cow heart. It was as experiment. Turns out keep it classic, quick sear, both sides, ready to go
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [June 1, 2017, 2:34am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/5 "2017-06-01T02:34:48Z")
How did that taste like? How was the texture? @Brian1
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [June 1, 2017, 2:55am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/6 "2017-06-01T02:55:28Z")
The texture was undesirable: the meat was tender, but tasted dry and was stringy. I know that doesn’t make much sense, but that’s the best I can describe. Taste is pretty much par for the course: a bit beefy, that bloody mineral taste, of your lucky to have the brown fat with it, that’s fantastical to cook the muscle in.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 1, 2017, 4:02am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/7 "2017-06-01T04:02:26Z")
Haven’t had any yet (_touch wood_). Though I’m sure they’ll come.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 1, 2017, 12:13pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/8 "2017-06-01T12:13:16Z")
It’s the hat isn’t it? No one believes a thing I say whenever I wear it…
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [June 1, 2017, 8:19pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/9 "2017-06-01T20:19:54Z")
My biggest disaster was a hanger steak that I cooked in the vacuum sealed bag from the butcher.
The meat turned out great but I had a real job removing the label from everything. A mistake you make once.
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [June 2, 2017, 6:18pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/10 "2017-06-02T18:18:21Z")
Oh yeah, I can see that being really frustrating! Is there a way to get it vacuum sealed from the butcher without the labels?
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 2, 2017, 7:39pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/11 "2017-06-02T19:39:46Z")
Legally, both USDA and typically Weights and Measures (requirements vary by state) require the packaging be labeled with certain information. Now, this doesn’t have to be a sticker on the vacuum bag, it just has to be on the packaging, where other things could be involved; the bag could be placed on a styrofoam tray, the tray wrapped in cling wrap and then that outer package be labeled. They could wrap the bag in butcher paper and label that. etc…
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 2, 2017, 11:15pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/12 "2017-06-02T23:15:26Z")
They could write the info on it in permanent pen or print directly onto the bag… But easiest way would be to use removable sticky labels.
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [June 4, 2017, 5:08pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/13 "2017-06-04T17:08:09Z")
I think butchers and others may have some exception. Perhaps his original carcass is marked in some way but most of the meat I buy is cut to order and wrapped in white paper with no markings other than the price. The hanger steaks he vacuum seals with a label that has price and weight. He also will grind hamburger to order using different cuts and a die with larger holes. Flavorful cuts can be mixed with fatty ones to make the perfect burger. Sometimes I do this at home but it is worth the charge to let him do it and clean up the mess.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 4, 2017, 6:21pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/14 "2017-06-04T18:21:04Z")
There are exceptions and things can vary by facility classification. The butchers here are required to tag everything, but they might also have a different classification than the ones you are going to.
And yeah, carcasses are typically stamped by the inspector.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 4, 2017, 10:46pm UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/15 "2017-06-04T22:46:44Z")
Yeah. Carcasses get stamped here to indicate abattoir prcessing and inspection. Only prepackaged meat goods have to be labelled here.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 5, 2017, 1:22am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/16 "2017-06-05T01:22:01Z")
@john.jcb
I texted a friend who works as a butcher one of the local places, his facility is a USDA inspected kill & processing facility, so they have to put everything on the labels, even for broken down cuts that they sell direct to consumers. He thinks the the local small butcher is like you said, just has to comply with weights and measures.
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### Author:  [@wakajazz](https://community.anovaculinary.com/u/wakajazz)
#### Post date: [June 5, 2017, 1:22am UTC](https://community.anovaculinary.com/t/what-was-your-sous-vide-failure/7304/17 "2017-06-05T01:22:39Z")
That netting material that holds together a bonless leg of lamb… survives a 5 hour @ 131F cook just fine. The ensuing sear in a blazing hot cast iron pan… not so much. Note to self: Remove the netting, stuff the butterflied leg with goodies… retie with with butchers twine…
You are welcome…
WJ