As the temperature of the water drops when you add the bags to the water, do you start timing when the water temp regains the desired temp or when you submerge the bags. I use a sous vide supreme. I can't find the answer anywhere. Thank you
1 Reply So Far
If it is a short term item like salmon or chicken or you are trying to hit the safety time exactly (like with Douglas Baldwin's Guide) than you should let it come up to temperature before you start the timer to ensure pasteurization.
However, for longer cooked items or items cooked longer than their time (like a steak you're planning on cooking for two hours anyway) it really doesn't matter much.
And in your specific case I've found that the sous vide supreme comes back up to temperature pretty quickly so normally the time to reheat should be minimal.
But when in doubt just start the timer after the water is back up at the temperature you want, that will ensure safety. Also, with sous vide you don't run the risk of over cooking the item so it's better to cook something for 30 minutes longer than 30 minutes less.
Reply to this Topic
In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.
Like What You've Read?
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Get Started!
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Want to Level Up Your Sous Vide Game?
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.