Afternoon,
So this NYE I'm going to be doing 2 legs of lamb sous vide for a bunch of people. I'm intending on cooking them for 24 hours before we leave, chilling them down in the fridge and then driving a few hours to where we're staying (sous vide supreme in tow) and then bringing them back up to temp.
Question is - how long do you think I will need to bring a 2.5K leg of lamb back up to temp to say... 55C? Gonna test it this weekend but wondered if anyone had any suggestions.
Thanks
