Is it safe to leave Joule running for 24 hours?

Will_H_684358

I want to make Chashu pork belly. 24-36 hour process.

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FrankM_3301

Not a problem....I've done 100 hour oxtail....48 hour short rib....

Will_H_684358

Seriously? That seems like forever!

Are there any technical specs that list out best uses for the Joule? I can't find any.

tshewman

it better be, like @FrankM I've left it 100hrs plus!

Stephanie_Hamilton_470960

I have cooked may things for 24hrs or longer, Works perfect with no problems and the meat turns out perfect everytime!!

Stephanie_Hamilton_470960

I have cooked may things for 24hrs or longer, Works perfect with no problems and the meat turns out perfect everytime!!

pd3ski_278514

Like everyone below says, you’re good to go! I remember my first 72hr cook started with a bit of trepidation and ended with some damn fine short rib

.. only bummer is having to walk by it with anticipation for three days!

Get that belly in the water and snap some pics when it’s done!

Not sure what you mean by technical specs for best uses as there are a lot of different ways to use Joule for a wide array purposes eg. tempering chocolate, proofing bread, yogurts, custards, confit and the list goes on. Somebody just posted using it to keep his fixers warm for developing film and another put it in a kiddies pool this last summer!

brian_martin2001

What exactly do you mean by "technical specs that list out best uses for Joule"? Do you mean temperatures for specific foods? I really don't understand what you're asking.

FrankM_3301

patience, grasshopper..you will be rewarded!

matthewmicahhall

One point that might be worth adding -- I think it's generally a good idea to make sure that you are using heavy duty zip bags or vacuum sealer bags for longer cooks, particularly at higher temperatures. This recommendation is only based on the superior mechanical strength of the thicker bags.

matthewmicahhall

Steve_Dunham_145440

I like to cover the top of the pot with plastic wrap (or foil, ping pong balls, whatever you've got) for long cooks, to help reduce evaporation. I also set it on cork or towel to insulate from the counter.

I'd check on it twice a day (morning and night) to make sure the water level doesn't get too low. It's a real bummer to wake up and see that the water is below the level of of your food. (This happened to a beef tongue. The pot was covered and the air inside was probably hot enough, but I didn't want to take chances with botulism. So I ended up tossing it.)

The longest I do is 72 h short ribs (which used to be baby food for my kid).