Just recently purchased an Anova sous vide and this is my second cook. I lost power and I’m looking for a little guidance.
I’m cooking a chuck roast. I started by smoking it for four hours at 225F and it reached an internal temp of 147F. Then I pulled it, vacuum sealed it, and placed it in the sous vide overnight. When I woke up this morning the unit had shut off because of low water (rookie mistake). It was off for 4 hours and the water was at 46F when I finally caught it. I then refilled the container and got it going again. Since then it’s been at a steady 155F.
So my question is. With your collective knowledge do you think the food is safe to serve or should I figure out a backup plan? I certainly wouldn’t want to get anyone ill.
Thanks in advance,