Here is the quick version of what happened. I am new to sous vide, first cook. I put on two chuck roasts yesterday at 2:00 pm. I am using a very large aluminum pot (turkey fryer) since that was all I had. Temp was still dead on at 131 at midnight when I went to bed, so already 10 hours. Got up at 7:00am to go to the bathroom and noticed the circulator had an error code. Got out the ink bird and stuck a probe in the pot. Water was 126 so I quickly boiled some water and added to the pot which brought it to 132. I figured out that the water level had dropped to just above the minimum mark which triggered the error. I have no idea how long the heater was off but it seems to me it couldn't have been too long since the temp had only dropped 5 degrees. Of course my question is will this be safe to finish cooking?
