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My $300 sous vide circulator died 20 minutes into a 40 top dinner service on Saturday
Had a full house Saturday, 40 covers, and my main circulator just shut off and flashed an error code at me around 5pm. I had 12 portions of short rib in the bath that needed another 3 hours. I pulled the ribs, temped them at 138, and had no choice but to fire them in the oven at 275 wrapped tight in foil with a bit of the bag juice. Came out almost as tender, honestly. Lost maybe 10 minutes of plating time and nobody sent anything back. New circulator arrives Thursday but I'm half tempted to just stay with the oven method and save the counter space. Anybody else had a circulator quit mid-service and switch methods for good?
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