Was doing lamb shanks at 150º for 48hrs. Done same before and turned out great. Following this recipe.
Today after 21hrs, low water alarm went off & sousvide wand stopped heating. I missed alarm and for next 5hrs, cooking stopped. By the time I noticed, temperature had gone down to 120º. Upon discovery, I increased temperature to 156º for additional 21 hrs, because I need to finish for dinner at 5pm tomorrow. Just guessing fix will work. Any wise & quick advise will be most appreciated.
by bakerdadio
3 Comments
Way too long in the danger zone.
The additional cooking temp/time won’t help. It all comes down to how long the meat was at unsafe cooking temperature. You want the water at 130 or above for longer cooks. That being said, if the circulator was off for 5 hours and the water was still at 120° then the food most likely wasn’t in the danger zone for very long. With the low water level was the food still fully emerged?
Edit: reading you post again I’m not even sure if you were concerned about food safety or just whether the shanks would be cooked to the preferred texture. My bad if I jumped the gun.
that’s rough, better luck next time.