Due to some poor planning, I took a a thick 2.5 lb pork collar roast (rolled) and sous vide it for ~6-7 hours at 138° on Monday night. Took the bag out and immediately moved it into the refrigerator.
I had planned to let the roast warm up and then crisp it up in a very hot oven for ~30 minutes or so the next day, but life happened, and the pork roast is still in the bag in the refrigerator!
Will the pork still be safe and good to take out and cook at high temp for a short time in the oven on Friday night (4 days since cooked)? I'm thinking that by being in a sealed bag and having spend ~7 hours at 138°, safety shouldn't be an issue.
Submitted December 22, 2016 at 10:27PM by SlowBoatXfer http://ift.tt/2ifXpDE sousvide
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