Had a hugely expensive failure today
I had a large beef rib roast ready to be cooked last night... Aged in the fridge a couple of days.. seasoned and vacum sealed.
I set an alarm to set in to go in the sous vide in the middle of the night for an eight hour cook.
Woke up in the morning to notice that we had had a brief (brief is important) power failure during the night. Looking at my clocks I could see that the power had failed about 4 1/2 hours prior to my noticing. Then my brain clicked "THE ROAST"
Sure enough the Anova had shut down and had not restarted. By the time of the failure the roast had been cooking for 3 1/2 hours and was likely up to temperature but I was cooking at 133f... barely above pasteurization temperature. And by now it had sat for 4 1/2 hours in a warm bath and had come down to 86f...
Quick searching on the internet convinced me that this was NOT something that was safe to serve to extended family.
My first thought was that Anova should resume operation after a power failure and that would have saved my roast and my $$$$$...
Then it occurred to me that if the power failure had been longer the food could have been in the danger zone for bacteria for a long time and when the power was restored the Anova would heat it back up and you would never know that your food had been contaminated.
My suggestion to Anova... resume after a power failure but only if the water temperature has not dropped more that a few degrees, indicating that the power was not off for very long.
My suggestion to you users.. don't leave very expensive cuts of meat un-attended at all
Loss of $150 prime rib roast plus the cost of a pile of steaks to replace it for our Mother's Day dinner.