Following the techniques from the recipe on America’s Test Kitchen. 5 lbs of pork butt and says to cook for 22-26 hours. I started it last night at 5:30, I believe I set it to the required 155F, but not positive. Woke up to it at 140ish, added more water and brought it back to 155. It has 4 more hours to go.
Do I have anything to worry about with the dip in temp? Thanks!
Edit: added link to recipe
https://www.americastestkitchen.com/recipes/9139-sous-vide-cochinita-pibil
by Outrageous_Act585
1 Comment
The “danger zone” for bacteria growth is between 40 and 140F, so the question is how long was it at 140? You indicate that you added more water. Does this mean that it turned off because of low water? If that’s the case, I’d say you’re fine – the temp was higher and dropped to 140. It probably wasn’t off for long. But if you didn’t set it for 155 and actually had it at 140 for 14 hours (or whatever), it’s probably not great