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With ice?

IAN_PETERSON_236749

I was wondering if you added ice water to a pot and put Joule and the food in and left for the day and activated Joule while at work, could you come back to cooked food? The ice water could keep the food fresh until Joule kicks in, but would it heat fast enough to not spoil? I'd love to experiment but I don't have a Joule

I am interested to find out! I love your guy's videos!

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How To Joule

Comments

Brandon_Byrd_40557

Here you go. Check Tim Salazar's reply.

Chris_Young_80640

The nice thing about heating a bath full of ice is that mostly it will stay very cold until the last bit of ice has melted, and then start heating up to temperature at a normal rate for whatever size vessel you're cooking in. So, yes, this would be a good strategy. This is something that we're looking into promoting as a convenience cooking strategy.

wolfiegirl

Hmmmm....very interesting......

pgcath

NICE! So the maths work for it to be safe? That is absolutely awesome. We'd love more information when it's ready.

bkeene12

I was always told you needed to wait for the water to come to temp otherwise some nastiness might have a chance to take hold. Will this be possible because Joule comes to temp quick enough to get out of the danger zone fast?

jeffreybkim

It's my understanding that the danger zone isn't so much a factor. Anything you sous vide, or cook any other method, will hit the danger zone at some point even if the water is brought up to temp first. However, by cooking at the appropriate temperature and time, you will kill any vegetative pathogens.