Had a near disaster over the weekend. I was tossed a big fat rib eye in the cooker, set it for 128 and made a run to the store. Came back about an hour later and noticed the temp on the cooker said 145!
Pulled it out and tossed it in ice water while I investigated. Temp was set for 128, but temp was 145. Had to unplug the cooker to get it to work again. Fortunately, the steak started frozen, and was a decent medium-medium rare, so not quite ruined. I won't be placing much trust in this Anova for a while...
09-04-2018, 02:46 PM
Re: Sous vide
"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." Winston Churchill
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