Delayed cooks

Hi all - think this has been touched on in the past but figured I'd reignite the conversation to see if anyone CS or other, has some experience here. I know theres soon to be content on WeekNight suited cook times which is great - however I'd also be interested in slightly longer cooks that I can trigger remotely (from work for e.g.).

Clearly the obvious danger is meat sitting in the danger zone temp for any length of time. Iced water was thrown out there as a means to solving this.... Anyone had any trials and got a decent rule of thumb worked out? I'm too lazy to do the RnD myself....

Cheers

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How To Joule

Comments

fisher23

Gary Logsdon wrote an article about if you need WiFi and he addresses the delayed cook in the article. I tried it with a 50/50 water ice bath and delayed my cook for 6 hours and then started Joule remotely via WiFi. Joule read the temperature as 33°F after 6 hours. It worked out fine for me. I am wondering if freezing the product in addition to the 50/50 ice water would be better or even delay the cook even longer. That has been my one and only delayed cook, YMMV.

AngelArs_240456

The right tool for this is Mellow:

http://www.cookmellow.com/

fisher23

Just to add, because Joule heats water so fast I didn't worry about being in the danger zone too long.

geemcwee

Solid article - thanks for linking John. Will maybe do a few trials before committing. Seems where everyones first cooks will be a protein, mine may well be cooking some Ice.

Jeremy_131558

Anova also recommends ice bath and that heats noticeably slower than joule.

rdj_245907

Mellow looks interesting. However, my wife would not allow me to keep it on the counter.