- Dec 30, 2019
- 49
- 34
Hello, I am trying my hand at sous vide for the first time...I Have a roast slow cooking and I’m on about hour 21...I went home at lunch to check on it and it seems that some water has evaporated...it looks like the roast was still submerged but it was pretty even with the waters surface...I’m always worried about food safety, and I was wondering if you all thought this was good, or should I pitch it, or just cut off that piece while trimming the fat and sear it. Thanks! Also this is my first post and I look forward to chatting it up with you guys!