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I started it at about 5 p.m. yesterday at 133F in the sous vide. Prior to doing that I had immersed the bagged meat into boiling water for 1 minute, so it was not at fridge temperature. The power outage came some time after 11:30 p.m.
Each packet about 1.5 lbs, double-bagged in ziplock.
I started it at about 5 p.m. yesterday at 133F in the sous vide. Prior to doing that I had immersed the bagged meat into boiling water for 1 minute, so it was not at fridge temperature. The power outage came some time after 11:30 p.m.
