I’m curious, there is no right time for safe consumption with sous vide, if the temperature is high enough (>53C), just avoid turning it off with the food still inside. If the temperature is kept constant, remove immediately at any point for serving, or into an ice bath. 72h or even 96h cooks are very common.
At 16C you’re definitely breeding a nasty bacterial soup, it’s probably just having a slow start due to being sterilized initially. The plastic is also slightly porous and stuff will start leaking in & out until the water is dirty.
The Sous Vide Everything channel on YouTube has an experiment cooking a brisket for a month. It works, but you end up with terrible tasting mush.
At 16C you’re definitely breeding a nasty bacterial soup, it’s probably just having a slow start due to being sterilized initially. The plastic is also slightly porous and stuff will start leaking in & out until the water is dirty.
The Sous Vide Everything channel on YouTube has an experiment cooking a brisket for a month. It works, but you end up with terrible tasting mush.