pre cook sous vide how?

if I want to pre-cook one day inadvance,a particular food, fish or meat,what do I do when the next day I have to serve at the correct temperature?

thank you Claudio

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tshewman

Typically rewarm a few degrees below cooking temperature, then re-sear etc per usual. If cooking in advance,one of the things CS covers quite nicely is how you can shape the food while cold making the finish etc much more uniform. For fish, the cooking time is usually so short, I'm not certain if I would cook in advance (but usually not cooking for more than 10 at the very most).

ccavallerichef65

thank youTodd sorry I have hoters questions please.

I am an Italian chef, currently working in the US, and just started using Sous Vide as an alternate cooking method.

I have several questions regarding re-heating process for single-serving protein dish (center of the plate) previously cooked with Sous Vide during the infamous dinner rush, when I have to deliver entrees in 10/12 minutes.

Question 1:

Can I leave the previously cooked entrée immersed in the sous vide box at a certain low temperature throughout the dinner service to be used as needed, if so at what temperature? Will this process further cook the “dish”?

Question 2:

Can I bring the “Fired” entrée to serving temperature by immersing it in high temperature water such as 180/220 degrees F, while other courses on the ticket are being prepared?

Please note that the sous vide bags are refrigerated at 40/42 degrees F.

Thank you for your help.

Claudio

tshewman

Hi Claudio, Congratulations on your position and efforts! Many of us jealous I suspect. Very important to note I am a home cook, but still encounter some of the same concerns on a much smaller scale. During a dinner "rush" it would be challenging to reheat the cuts of meat from 40 degrees (38 would be better :-)..) to precise temperatures in 10-12 minutes. A few considerations:

1. Temperatures for rare (e.g. 129F) will likely be fine for "warming". Assuming plates will also be warm. These can be held for some time without cooking them allot further (at least in my experience).

2. Other baths at the ready to bring temperatures up in a minimal amount of time (e.g. 20-30 minutes) from the warm bath would likely be more reasonable.

This is a rare temperature for beef (simply apply a similar principle for all meats).

For question 2 you "could" insert it in a warmer bath but same principles apply. The heat distribution is uneven unless left there until all reaches 180 (which is unlikely to be pleasant).

Ideally, sear, cook, chill. Rewarm single servings at lower than cooking temperature. Finish at desired cooked temperature, re-sear and serve.

Chris, Grant and others should have some excellent recommendations (much better than mine). Again, please know, I am a home cook.....who just likes to cook for many. And BTW - don't be afraid to post your restaurant so we can visit someday. :-)

ccavallerichef65

Hi Tod thank you very much ...

remember;if maybe you should find near Boston,you're invited to dinner in the restaurant where I work.

thanks again Ciao