Epic fail!

Just thought I'd share my stupidity. Yesterday I was planing on cooking a fantastic piece of Halibut sous vide at a temperature of 134F. I cooked some vegetable first in my Sous vide supreme at 90C, once the vegetable were cooked I removed them for the bath and removed some of the hot water and added some cold to reduce the temperature quickly to 55C.
I reach the appropriate temperature and placed the sealed piece of halibut in the bath. and left it there for 30 minutes.
When my timer went off and I took the fish out I realised that I forgot to actually set the bath to 55C and it actually went back up to 90C. Needless to say that the fish was completely ruined being overcook to hell.
Anyway, I should have beem more careful. I ate the nice vegetables, carrots, fennel and parsnip (Sous vide parsnip are delicious,)

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Comments

Johan_Edstrom_5586

School lunch!!!!

I've done the same a few times, it is annoying as hell isn't it....

naithaddi

Especially with the price of Halibut in the UK.

Chris_Young_80640

That sucks! But it least it wasn't turbot!

Matt_67991

I'm just posting on this thread for the halibut. I had a better joke but I lobster.

Aldo_Ferrari_19526

I had an even worst situation. I Cooked some carrots and running around trying to finish the rest of the diner i totally forgot to turn of the unit, later that night i was sitting on the couch watching a movie when i get a distinctive whiff of burnt i first though it was my AC unit because it smelled as it was coming from the main vent but after checking the ac unit i saw some smoke coming from the kitchen, Needless to say all the water had evaporated and my Sous vide Supreme has gone to the Sous vide heaven. Thankfully i have my Poly Chef so i'm not completly screwed. Probably gonna get an Anova for a second unit.

Brendan_Lee_56950

There's no liquid sensor in that unit? That sucks.

Aldo_Ferrari_19526

Yea man, totally sucks.