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Interrupting sous vide cooking

R_15236

I was using my sous vide at home for a lamb roast I intended to serve at home and location plans changed. The recommend temp was 134 degrees for medium rare as I recall and when it had reached about 130 degrees when I needed to interrupt the process and take it with me on a half hour drive to a new location. We brought it up to 134 degrees at the new location, but it was well done by that time. Is there a safe way to interrupt and resume the cooking process?

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Comments

Brandon_Byrd_40557

It's not going to be well done at 134F. It'll be very much past well-done at 134C. (That's a terrible joke.)
Having to pause for 30 minutes to move somewhere else shouldn't change anything. What cut was it? Many "roasts" need to be cooked for much, much longer than it takes for their core to reach the final temperature so that the connective tissue can break down and the meat will become tender. Maybe that was your issue.

fisher23

I am somewhat confused by your post. You say when it reached 130°F, the water, the lamb? The water should of been at 134°F before you put the bagged lamb in the bath. You stopped cooking then? After how long? What was the temperature of the water when you started again 30 minutes later? You say it was well done by that time, is that temperature or texture? If it didn't go over 134°F, how could it of been well done?

R_15236

the lamb. However the actual2d stage was under my bro in law's control and perhaps included his idea of what should be done. All I know is that the meat was no longer pink and that was disappointing. Thank you for your response.