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Reheating foods multiple times

arcticchibi

Has anyone figured out how much you can actually reheat foods using Joule? For example, I have a chicken breast that I've already reheated twice. I know there has to be a limit to doing this, but to what extent?

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Comments

Afonso_Tito_de_Morais_164825

I think most of the fuss about reheating food more than once is the time it takes to cool down. This time is where food goes bad real quick if not cooled quickly and stored properly. If you reheat but cool down what you don't use fast enough, you should be okay. Then it only depends how fresh the food was and how long ago its been cooked.

glogrono

I got sick off of a twice-reheated steak. I know there are a million variables why it could have gone bad, but I probably won't be reheating more than once ever again.

jsnyderb

To be safe, food cooked sous vide should only be chilled and held for later if it was pasteurized. My guess is if you pasteurized your steak initially you wouldn't have had a problem, but I don't honestly know for sure how reheating twice affects things. Douglas Baldwin talks about cook-chill safety procedures on his website, as well as pasteurization times which can be useful for bulk cooking.