No , because you ' re lowering the temperature . The whole point to sous vide is the protein cooks to the temperature of the water . If you cook a steak at 129 F for an hour , then lower the temperature to 115 F for the salmon , the steak will be fine . You can easily leave a steak in the water for many hours at that temperature . <| sep |> Press A to type aaaaaaaaa ! <| sep |> Oh , and per Sparkdog ' s comment It turns out this has been addressed in ErrataErrata . pdf <| sep |> well done on stopping smoking ! i did the same 10 months ago , it is such a life changer <| sep |> I assumed from your comment that you know a lot about turtles and tortoises but you clearly do not <| sep |> Rolaskatox is what we got , Froxxxy is what we deserved