Semantic Views demo

I had just received my Anova SV circulator and was looking for something to try it out with. I went to the Sous Vide section of the Modernist Cuisine books I have and it has a major section about cooking eggs, shell on, in the sous vide bath water. The craziest thing there was about poaching an egg in the shell. You just drop the whole egg in the bath water at 167° and let it poach for 13/15 minutes. Crack the shell open and out drops the perfectly poached egg. 

While the eggs were cooking I made the hollandaise sauce and heated up Canadian bacon and the potatoes. 

These burgers start with grinding your own beef. I use either boneless short ribs or Chuck roast. Those cuts of meat will give you a 25/30% fat content! fat is flavor. I grind it on my KitchenAid mixer with the course cutting attachment. I don't want a fine grind like you get at the grocery store. 

I grind it and season the hamburger with salt, pepper, and garlic powder and then portion them into 1/3 pound patties... 6 ounces each. I individually wrap them in plastic wrap and put them in a freezer bag so I always have pre prepped patties on hand in the freezer. 

After vacuum package, 30 seconds in boiling water ~100 C). After 24 hrs @ 60C, pork shoulder steaks had a green tinge to them. Had good vac on bags (~3 torr). Bags were not touching. Secondary t/c indicated 59.4 to 60.3C throughout water bath. No bag bloating. No off smell or taste. 20 minutes room temp cool down followed by ice bath.

Could green color be caused by Fe in hemoglobin?

When ahead and finished like tonkatsu. Hella good.

Want to try Wellington treatment next, but what to do about the green color.

Suggestions?