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Everybody talks about how much they sous vide in advance but very little talk about times or temperatures regarding heating from cold.
- Jim Roberts
Note: The following article is an edited transcription for the video.
I think that's a good question. I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food.
For example, if you sous vided a chuck roast ahead of time, you chilled it down in an ice bath and now you just want to reheat it. For tender food, including this now tenderized chuck roast, it only matters how thick it is; that's going to tell you how long you need to cook it. If you look at those sous vide time and temperature charts, you'll know exactly how long to reheat it.
The temperature doesn't matter too much as long as you're reheating it at a temperature below what you sous vided it at. If you are preparing more of a pot roast style and you cooked the chuck roast at 156 degrees, you can reheat it at any temperature below there. But if you're doing the same chuck roast and you cooked it steak-like at 130 degrees, then you want to make sure you reheat it at a 130 degrees or lower. Otherwise, you will ruin the tender, moist results from sous viding the beef originally.
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