I see many people are unhappy with the loss of the ice bath feature on the new (crappy) app. I understand the concept of the ice bath but run into some issues in my head.
If I’m correct, you place your uncooked food into an ice bath to keep it below 40*F. Then remotely start the circulator and begin cooking.
Now all the SV recipes I’ve read and followed have you place the food in the water after it reaches temperature. One, for consistency, and two, to keep food from staying too long in the danger zone.
So if my chicken breast is at 40 (or below) and I set my device to 140*F how long will my chicken be in the danger zone as the water heats up? My hot water out of the tap (110*F-ish) takes 10-15 minutes to come up to temp. I imagine that starting with ice water would take at least an hour if not more. What if it’s a larger piece of meat that’s significantly thicker than a chicken breast? That core temp may be in the danger zone even longer.
Am I missing something? I’ve never used the ice bath feature and cant foresee ever needing it. But I sure would like to hear from y’all. When it comes to food safety you can never be too sure.
Thanks in advance