Hello to everyone, and first I want to say I'm sorry if this topic already exists...
Anyway, I wondered..if I want to make a preparation for next evening, day, or next few days in a 'a la carte' restaurant, how can i do that with sous vide meat, poultry or fish.
I mean, I cook the steak in soud vide, put in the fridge for the next day (for example), and then when I have an order for that particular steak whats the best way to reheat it.. Do I have tu put back in sous vide bath on the same temperature, or it will be enough to reheat it just one minute on hot pan to sear the steak, or fish or something..
Of course, I understand that this is a silly question, I just wonder how to make it in kitchen which is not a space ship but just a kitchen with one sous vide machine. Its also obvious that the cuts of meat that take less to cook will also take less to reheat, but if you can help me some, I don't know, exact amount of time for each kind of meat..?
