Hey Chefsteps crew,
I am going to use the two-part (dark and white meat sous vide separately) method but I need to travel 90mins before serving the bird. What is my best plan of action? Chill (ice bath) once cooked and reheat with Joule when I get to my destination or finishing the cooking Thursday a.m. and transport as is?
If you need more facts let me know!
Thanks for your input,
Kurt
