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Using Joule Remotely

Robert_Baldwin_521561

I'm going to working away from home and getting home just before dinner time.. which doesn't leave time to sous vide. I've used Joule remotely which is awesome!

My question is: Can I prep my food (chicken, steak, etc..) in the morning, drop the bag(s) in the pot of water then start Joule remotely in the afternoon.

Is it bad for the meat to sit there in room temp water all day long??

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Comments

geemcwee

I've asked similar before - there is a danger of food sitting in the danger zone temp 40-140oF I believe, for any length of time. There is a way around this to use iced water but I think you'd need a lot of ice to safely hold temp below 40 for 6-8 hours

brian_martin2001

As Gregor saysbelow, the danger can be mitigated by using ice water. If you were going to do this, I'd recommend using a modified cooler, or an insulated plastic container. Metal I would avoid because of how well it conducts. Even a food service tub wrapped in reflective insulation should do the trick. Good luck!

tshewman

I believe others have done the ice water in a pot for a number of hours then started Joule remotely. For me, the 30 min or so to rewarm when I get home is fine. So, I precook (chicken, beef or pork) and refrigerate. Then start Joule on my way home, put the product in and let it warm while I get other stuff ready. So unless you grab a fork off the shelf ad expect to eat when you walk through the door, 30-35 minutes should be about all you would have to wait (assuming single servings).

fisher23

Here is an article on using ice for a delayed start.