# Timing, texture and safety--how long is too long?

**URL:** <https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670>\
**Category:** First Cook Essentials\
**Created:** [March 27, 2019, 12:36pm UTC](https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670 "2019-03-27T12:36:29Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Kate1](https://avatars.discourse-cdn.com/v4/letter/k/8491ac/32.png) [@Kate1](https://community.anovaculinary.com/u/Kate1)\
**Post date:** [March 27, 2019, 12:36pm UTC](https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670/1 "2019-03-27T12:36:29Z")

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Hi! I just got an Anova and am looking forward to using it for the first time. I would appreciate your feedback regarding timing.

For example, the instructions for a pork tenderloin cooked medium say to get the water bath to 140 and then keep the tenderloin in the bath for 1 hour. Can it stay in there for 9 hours (while we’re at work) or does it need to come out right at the end of an hour?

I understand that the pork won’t be overcooked, but will it go from tender to mushy? Is it still safe to eat?

Thanks,  
Kate

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**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\
**Post date:** [March 27, 2019, 1:04pm UTC](https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670/2 "2019-03-27T13:04:29Z")

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It’ll be safe to eat. The texture might be a little too soft/mushy. (I haven’t cooked pork for that long, other than pulled pork.)

Why not just try it? The worst that can happen is that you have a perfectly edible piece of pork that you just happen not to like that much because of the texture. If so, reduce the time for the next one.

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**Author:** ![peterpeng](https://avatars.discourse-cdn.com/v4/letter/p/c67d28/32.png) [@peterpeng](https://community.anovaculinary.com/u/peterpeng)\
**Post date:** [April 3, 2019, 2:35am UTC](https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670/3 "2019-04-03T02:35:26Z")

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Hi, What were your results with the 9 hour process? I did overcook pork once, texture still ok and meat volume shrank, around 10-20% smaller.

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**Author:** ![Kate1](https://avatars.discourse-cdn.com/v4/letter/k/8491ac/32.png) [@Kate1](https://community.anovaculinary.com/u/Kate1)\
**Post date:** [April 3, 2019, 1:14pm UTC](https://community.anovaculinary.com/t/timing-texture-and-safety-how-long-is-too-long/20670/4 "2019-04-03T13:14:56Z")

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Hi, I decided not to try it after doing some more reading. I cooked it for 2 hours and it was fine but nothing to write home about. Thanks for checking!