Combining sous vide products and

John_Beachcomber_32387

finishing off in a high heat oven such as a Turbo Chef Tornado.

We use the Turbo Oven for various products and am about to trial sous vide methods of cooking and wonder if anyone has had success with crisping up the skin on duck legs or pork belly for instance in a similar oven or way?

Most if not all the portions would be pre-sous vide cooked and taken from a fridge. 

I was also wondering if using the Turbo Oven's microwave facility combined with the high heat would be a way of warming the inside of the meat whilst getting a quick crispness on the outside.

Thank you for any help offered. John. 

Samuel_68313

Problem is that dry heat is pretty inefficient at heating. By the time enough heat has gotten through to the middle of the meat the rest will be overcooked and negate most of the benefits of sous vide cooking. If it is straight out of the bath then blasting it on a really high heat in an oven would probably be fine.



Is there no way to hold it in a 54c bath for service?