nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Cook now, sear later?

dallas_clemmons_785070

This is kind of the same as the "reheat" question but maybe a bit different. Let's say I'm inviting people over and I want to have a taco bar with carne asada, chicken thighs, and corn on the cob. I'd like to cook all of these things sous vide but obviously cannot cook everything all at once. If I cook everything the day of the party, is there any reason I can't cook the meats, stick them in the fridge, and then finish them later on the grill or in a skillet? And then I could have the corn cooking when the guests arrive. Does that make sense? Thanks--

Find more posts tagged with

Everything Else

Comments

tshewman

No reason that wouldn't work. Could also store the corn the in the fridge and bring it to temp later as well

dallas_clemmons_785070

Thanks for the response! It did work quite well--not sure how much difference it made, but when I took the beef, and then later the chicken, out of the sous vide, I plunged them into an ice water bath before sticking them into the fridge. Maybe prevented the hot meat from continuing to cook a little, I don't know, but everything turned out perfectly.

d56alpine

You could chop up the meats and place on a cookie sheet and broil until the tips are brown? I'm brand new to this way of cooking, btw.