# Water evaporation exposed the meat - is it safe?

**URL:** <https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323>\
**Category:** Anova Precision® Cooker\
**Tags:** safety\
**Created:** [February 1, 2015, 1:02pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323 "2015-02-01T13:02:01Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Keith](https://avatars.discourse-cdn.com/v4/letter/k/f05b48/32.png) [@Keith](https://community.anovaculinary.com/u/Keith)\
**Post date:** [February 1, 2015, 1:02pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323/1 "2015-02-01T13:02:01Z")

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I’m making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought the water level back up, and the meat has another 10 hours to cook.

Is the meat ruined? Is it necessary, and sufficient, to cut off that corner before serving?

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**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\
**Post date:** [February 2, 2015, 11:55pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323/2 "2015-02-02T23:55:57Z")

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@Keith If it’s a small enough portion, you should be okay. I noticed that @JQPublic gave a great answer to your question in another thread so I want to include it here in case other users experience a similar issue and happen upon this thread instead of the other:

[http://community.anovaculinary.com/discussion/452/water-evaporation-exposed-the-meat-is-it-safe/p1](http://community.anovaculinary.com/discussion/452/water-evaporation-exposed-the-meat-is-it-safe/p1)