SV reheating question

In the General Sous Vide Questions Forum
OK, I'm needing info from the experienced among us, after SV, cooling and freezing. What is the preferred method to bring to the proper temperature to do the final sear ?
Can it be done SV ? and if so, is it less time than is needed to "pasteurize" ?


6 Replies So Far

I have done both hangar steak and chicken. In the case of chicken breasts, I set the temperature to 140 and leave them in for about an hour. By this time they are thawed and heated to 140. For hangar steak, which I cook to 134' I do they same thing but set the temperature to 133 and leave it in there for about an hour or so. Hope this helps.
Right on, ElsieD. I ALWAYS use sous vide to reheat sous vide-cooked food. Heck, I defrost and reheat non-SV cooked foods in my SVS. It's simply the fastest, safest, and highest quality way.

I always reheat refrigerated or frozen pre-cooked portions to the same temperature at which they were originally cooked. For most single-serving meats (chicken breast, steak, etc), I usually reheat for at least 1 hour before removing and searing. Note that the interior of a particularly thick steak may not reach the (reheating) water bath temperature, but it will get close. For larger frozen foods like roasts, I would recommend defrosting in the fridge so you don't overcook them, as the time to fully reheat can be hours long.

I will often cook a steak and reheat a frozen veggie bag while the steak is finishing its bath. I wouldn't put a bunch of frozen bags in while actively cooking a protein because you don't want to drop the water temperature too much, but a bag or two of precooked veggies will only drop the temperature a few degrees for a few minutes.

This is a great use of cook-chill-freeze: Precook a bunch of veggies at 185, chill and freeze. Later that week/month/year, you can drop them in during the last 45 minutes of cooking your main course for the night.
Any suggestion to finishing cooking beef fillet pre-cooked and then frozen.
Let it go to room temperature o put it in ban Marie?
If this is a steak, just re-heat it for an hour or so at the temperature at which you cooked it, or maybe a degree less, which is what I do. Then, remove and sear.
either a frozen or chilled (below 36F.)I set my water bath to the orginal SV temperature that I used for the primary SV cooking. Most invigual packaged items with reheat in 45-60 minutes. I would never use any heat higher than that because you would over cook the item.
either a frozen or chilled (below 36F.)I set my water bath to the orginal SV temperature that I used for the primary SV cooking. Most invigual packaged items with reheat in 45-60 minutes. I would never use any heat higher than that because you would over cook the item.


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