Extended Time Away Cooking Options

Hello. Due to my works hours/commute, I'm typically out of the house from 7AM to 7PM. My sous vide has a bluetooth and I should be able to control it through a remote connection on my computer. Curious if anyone has experiment with leaving food in a bag in ice or ice water and starting the sous vide at a certain point in the day? Thanks for your input!

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Johan_Edstrom_5586

I think that very much is a food safety question. It might be better to cook chill and then

finish things with traditional methods or - drop things that will benefit from a 12h cook.

You also would have the extra strain on a circulator to essentially melt a bunch of ice or heat extremely cold water with additional spoilage time.

Johan_Edstrom_5586

From this - http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm253954.htm

Before using any foods, check your refrigerator and freezer thermometers. If the fridge is still at or below 40 °F, or the food has been above 40 °F for only two hours or less, it should be safe to eat.

Alex_Thomson_41278

This should work fine. You could do an experiment where you leave a certain amount of ice in your bath and make sure it's still frozen when you get home. That way you can be sure that it's still nice and cold when your cook begins in the afternoon.

Out of curiousity, are you using the new Anova circulator?

arvinddayal

I just got the Anova but have't used it yet, thanks for your response!

arvinddayal

Thanks everyone for your responses! I'll update you once I run a few experiments.