chefksm
Assistant Cook
I put some pork belly in a waterbath last night at around 10:30pm at a temp of 165. I checked them at 8 am this morning and the temp was 85. The cooker was off. I had accidentally turned off a switch that controls the light in the room a well as the cooker. Turned it right back on and the cooker went straight to the settings I had entered but evidently was not actively heating any longer.
So, I know the water was held at 165 for about an hour and half (no idea what this relates to for the internal temp of packages.)
So, I am thinking that if I bring it back up to 165 and cook for several hours, I should be fine since at least the surface of the food and the interior of the bag should have reached a temperature and held at that temp for a time that would make the product safe and since it was sealed under vacuum no new pathogens could enter. I feel like I'm good.
What say you?
So, I know the water was held at 165 for about an hour and half (no idea what this relates to for the internal temp of packages.)
So, I am thinking that if I bring it back up to 165 and cook for several hours, I should be fine since at least the surface of the food and the interior of the bag should have reached a temperature and held at that temp for a time that would make the product safe and since it was sealed under vacuum no new pathogens could enter. I feel like I'm good.
What say you?