Broken immersion circulator at the worst possible time

My sous vide unit died mid-cook on a 30-pound brisket last Saturday during a private event. I had to finish it in a stockpot with a candy thermometer and a lot of babysitting for 4 hours. Anyone else have a backup plan that saved a big order when the gear gave out?

1 comments

1 Comment

miles24425d ago

Whew, 4 hours babysitting a pot with a candy thermometer sounds like pure chaos. I would've lost my mind watching that thing bounce between 140 and 190 degrees. Honestly, I'm kinda impressed you pulled it off without over-cooking the whole thing into shoe leather. That's the kind of stress that makes you want to just throw the brisket in the oven and hide in the walk-in.