On 8/9/2017 8:15 PM, Sqwertz wrote:
> On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
>
>> I doubt seriously if I would have the patience to wait for something
>> to cook sous vide for 48 hours regardless of how good it turned out.
>> I'm too impatient. :-)
>
> Then you obviously don't grow your own vegetables. They require a lot
> longer than 48 hours and require a lot more attention.
>
> -sw
>

Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
you SV it for the 30 hours, then refrigerate and finish later?