I dropped some chicken drumsticks in the sous vide last night - 155 degree. I was going to take them out after about two hours and fell asleep. Woke up this morning, rushed to the kitchen, and they’re still in there. I took them out but are they going to be okay? It’s been like 11 hours 😬

I have a Potluck next Tuesday at the prison I currently work at.
I highlight the Prison because it creates hurdles.

I need to ask if I can sear & slice in the kitchen, but I am assuming I will be told no.

So my idea is to throw together a few Chuck steaks, 137 / 36 (ish)

The question is should I, after SV, sear/slice at home, then re vac into bags and transport in warm water, or transport with a crockpot to keep warm. I have a 9 x 13 crockpot, so I can transport in a cooler with warm water, then serve in the 9x13 to keep warm.

I have more traditional crockpots, smaller footprint, but taller, I can also use, but I'm worried about the upper pieces drying out and the lower pieces drowning.

Thoughts? I had to type this up fast before I leave and didn't want to forget or wait.