Reheating SV Vegetable Question

robert.c.brown15

Hello,

I was asked to put this question in the forum for others to see the answer to (once someone answers it).

Today I am currently making
potatoes with olive oil and thyme and corn on the cob with butter at
83.9C for 45 minutes and steak. I have already finished the vegetables
and am now doing my steak at 57C. When I took the vegetables out I put
them in cold tap water. Then I put them in the fridge and when the steak
is about done I will put them in the waterbath with the steak to warm
up. I didn't do a quick chill of the vegetables as I would with meat
because for one, I wasn't quite sure what to do at the time. By the time
I decided to put them in the fridge a quick chill would have be
useless.

Do I need to do a quick chill of vegetables? This could
happen often if I have to make vegetables ahead of my protein. Or can I
just leave them on the counter or put them in the fridge? My concern is
that if they get too cold then they might not rewarm all the way and I
don't want that to happen. After all this time of cooking I'd hate to
bite into a cold potato. Would it be ok to leave them in the waterbath set at 57C with the steak for the 2 hours it would take to cook the steak or would it negatively affect the vegetables?

Thanks for your help!

Brendan_Lee_56950

If I were keeping them for later (i.e. the next day, week, etc.) I would chill in an ice bath so it wouldn't mess up anything else in the fridge or freezer. Otherwise, I would probably just leave them in the water bath, add ice to bring down the temp to the steak temp I want and then cook the steak.