So many sous vide fish recipes say to SV for 10, 20, 30 minutes, etc.
My question is what happens to the fish if you cook to your target temp in the stipulated 15 minutes but leave it in the water for 45.
Any harm? Ruins texture?
Other than food that's potentially in the "Danger Zone" for too long (if the target temp for the fish is below 130*F), is there any other risk to leaving it sit in the same way that you can leave a steak sit?
Thanks!
