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
