Set the Anova to 160 last night before bed, woke up to a quiet, not moving sous vide stick. I thought it was ruined, but luckily the temp only dropped to 154.5.
by DJNayKid
5 Comments
ZarX4k
Then its ok , probably , people cook here all the time at 145F
JerryAttrickz
Oh no
superbugger
If the temp dips down to like 80, is it not safe to resume the cook at original temp for several hours?
superbugger
Hmm. I ran into this today actually.
Doing a 36hr Charles.
Got about 14hrs at 137F. Woke up to 80F. Planning on resuming at 155F for 12hrs.
Shocked that’s a no go.
MadMex2U
If it dropped to 75 I would just re-fire to 160, and probably toss on cast iron skillet to grill. It’s never ruined. Or, if ruined, a system flush is good every once in a while. Ha
5 Comments
Then its ok , probably , people cook here all the time at 145F
Oh no
If the temp dips down to like 80, is it not safe to resume the cook at original temp for several hours?
Hmm. I ran into this today actually.
Doing a 36hr Charles.
Got about 14hrs at 137F. Woke up to 80F. Planning on resuming at 155F for 12hrs.
Shocked that’s a no go.
If it dropped to 75 I would just re-fire to 160, and probably toss on cast iron skillet to grill. It’s never ruined. Or, if ruined, a system flush is good every once in a while. Ha