Greetings, I have a few large slabs of chuck roast, ~2" and a bit of a safety concern. One side of the roast is having water at 138 f circulating around it while the other side is pretty much pressed against the wall of the tank. Is this a safety concern or more of an uneven cooking problem? Using the Anova circulator in about 4 gl water filled plastic tank for about 48 hours.
New to this delicious cooking method, my other meals have turned out wonderfully. Just don't want to get anyone sick.
Thanks for any help :)