Please talk about reheating precooked chilled sous vided foods.
Note: The following article is an edited transcript from the video.
That's a great request, one that a lot of people ask about. Sous vide is an excellent tool for meal planning. You can cook a large amount ahead of time, chill it in an ice bath or cold water, throw it in the fridge and then reheat it throughout the week when you're ready to eat.
If you're doing something more fancy or upscale like prime rib for a nice dinner, I recommend reheating it in the sous vide bath at the temperature or below where you originally cooked it at. It's a really easy way to do it since you only have to heat it through. For example, if you're doing a chuck roast or a chuck steak it takes 36 hours to initially sous vide it. Then you chill it in an ice bath or cold water and put it in the fridge. It's only going to take 1 or 2 hours to reheat.
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Our Sous Vide cooking Times by Thickness article which goes into more details about heating and cooking may be a helpful read. In addition our Sous Vide Timing Ruler give you a quick reference for tender cuts of meat. Since your food has already been sous vided, it is now considered a "tender meat" so you just look up how thick it is on the Heating and Cooling Times side. A 2-inch steak normally takes 2 to 3 hours to reheat all the way through without losing any quality from the original sous vide.
If it's a less fancy meal or if the sous vided meat is going into something else, you can reheat it in whatever you're cooking. I've done shredded pork shoulder and instead of reheating it in the sous vide machine, I put it right in the tortilla soup shortly before serving time. It just needed to be in the soup long enough for the pork it to reheat and then eat. I've done that with curries and lots of other dishes like my tikka masala. You throw it in the sauce to only reheat it, not to overcook the already perfectly cook pork. So don't reheat it in the sauce for the 45 minutes that the sauce is cooking, but just long enough for it to come back to temperature.
That's how I normally approach it.
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