Re-heating

Martin_95135

Hi Guys,

I'm looking at all the Sous Vide times and temps and wanted to ask about pre-cooking / reheating.

For large events I would like pre-cook all my proteins a day ahead and then chill in ice water but just wondering about re-heating times & temps and of course hygiene?

Thanks guys

M

Brandon_Byrd_40557

Retherming to a particular temperature takes the same amount of time as it takes to cook an item that particular core temperature. For tender cuts, there's not much advantage to doing things in advance. If it takes a 1" thick steak an hour to cook, it will take the same amount of time to be reheated. The same goes for larger tender items like a rib roast. If it takes a rib roast four hours to hit a core temp of 135F, it'll take just as long to retherm it. The one big advantage of cooking tender cuts in advance is that you can cook them long enough to pasteurize, then chill and store for extended periods.

The pre-cooking and retherming strategy makes more sense for tougher cuts that cook for extended periods to tenderize them. Low temp short ribs, for example, can take 48 or 72 hours to cook, but you can retherm them in just an hour.