Food

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Saffronspokes in reply to @NotThamesWater

Yeah agree with this.

What is really useful is a temperature probe that you can leave in the meat and have on the worktop set to the right temp. I've always found it takes less time than the Serious Eats recipe says. Good thing is once you take it out and wrap it you've got a nice big window of time to play with if you're slightly off timing wise with the rest of the meal.

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Tenderloin in reply to @Saffronspokes

Yeah I have one of those

And thanks @TW - it won’t pick up any contamination from being uncovered in the fridge?

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NotThamesWater in reply to @Tenderloin

Not if you have otherwise good fridge hygiene.

And certainly no more than leaving it uncovered in a garage.

And given how long it has been uncovered in a dryer (which is essentially just a fridge), an extra day is not going to do much.

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