I've been experimenting with my new Sous Vide unit. I've done chicken thighs, which turned out very good. I did a couple of rib eyes they also turned out good. Doing the steaks is what is prompting the question. First the problem, I like my steaks med-rare, SWMBO likes hers med well. With only one Sous Vide unit my solution was to cook her steak to temp which took about 2 hours, leaving it in the bath, I then changed to temp on the unit and cooled down the bath with ice cubes, added my steak and cooked to temp for about another 2 hours. I removed both and they were very good. Which leads me, finally to the question. Did I commit any crimes by doing it this way? Are there any dangers that I'm not aware of, from a food perspective. Also, will doing this in any way harm my circulation unit?
Brighton, IL (North East of St. Louis, MO)