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cooknerd | Jul 31, 202008:18 AM     1

I’m attempting a sous vide chuck roast. I use my huge stockpot with no lid for my vessel. I started cooking at 5 pm. I filled the pot nearly to the top at midnight. When my husband got up the next morning, 6 ish am, the temp was 95 & machine wasn’t running. At 8:30 am, I filled the pot & restarted the sous vide. My research on whether to pitch it or keep it is all over the place! My instinct is to raise the temp and finish the process, cross my fingers and enjoy the roast. Any additional advice is appreciated! And yes, my next purchase will be a sous vide vessel with a lid!

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