▲ 3 r/sousvide
Question about leaving a sousvide steak in bag and not using an ice bath
My mom sous vided some steak at 139.5, then removed it from the water in the bag, left it out to "cool," and did not use an ice bath immediately after. From my understanding, it was out for maybe a couple of hours. Then she stored it in the refrigerator, still vacuum-sealed. How concerned should I be? Or is she able to basically cook it again on a grill or in an oven?
u/LockWire19 — 10 hours ago