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reheating?

boris_855476

When I grill, then SouVide a steak (50º Celsius 40 Minutes) and cool it swiftly down and store it in the cooler at 4º Celsius:

- how long may I store the steak in the fridge in the pouch for later reheating?

- whats the exact time and temperature to reheat?

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boris_855476

The garlic and rosemary were braised as well so the question is how to bring it to the table after a week and another searing?

Derek_Allin_800616

Reheat to your target temperature. Should only take 10 minutes. As far as storing it, it's vacuum sealed so should last a week or so, freeze it to be on the safe side if storing for longer.

montebello1964

Safe storage time of vacuum packed and sous vide pasteurized food depends on how cold your fridge is. According to Baldwin:

While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at

below 36.5°F (2.5°C) for up to 90 days,

below 38°F (3.3°C) for less than 31 days,

below 41°F (5°C) for less than 10 days, or

below 44.5°F (7°C) for less than 5 days

to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin (Gould, 1999; Peck, 1997).

Table 2.2 in Baldwin also gives the time to reheat to the bath temp (although it is worth noting, as shown in Appendix Figure A.1, the last few degrees are very slow). Typically one would reheat to slightly below the temp you originally cooked to so as to not cook it any more (although the added time may result in greater tenderness).

http://douglasbaldwin.com/sous-vide.html

boris_855476

Thank you for the competent answer

fisher23

ChefSteps has a great guide for reheating:

boris_855476

Thank you John Fisher indeed - I overlook this excellent guide.