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Cool food by plating time

stan_681463

Hi,

I'm impressed that I've made some pretty fabulous dishes with the Joule, but I have one issue that bugs me. When I use the suggested temps to cook fish and poultry, then quickly brown it in a scalding pan, by the time the plates get to the table, often times the food is just warm. And moments later it's less than warm.

How can I heat up the interior of the food without overcooking it?

Thanks!

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naithaddi

If you’re plating for several people I would sugest you use hot plate, i put mine in a low oven while I’m prepping the food. Also, the heat inside the food is depending on the temp you cooking it at, you can’t expect a 40°C piece of fish to be piping hot. If you heat up the inside more it’s going to be cooked more. I bet you never got burned by a nice medium rare steak. Another good trick is a nice piping hot sauce to go with the food.

FrankM_3301

To emphasize that @Nicolas_Aithadi_68096 stated...make sure your plates are warmed. Keep them in your oven set at its lowest temperature until plating. It's not the interior of the food that is generally a problem.

fisher23

+1 for hot plates