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Sous Vide == Room temp food?

omgitsjulian

So i'm pretty new to the sous vide world. So far i have made scrambled egg, chicken and steak. Everything i've made has turned out beyond expectation. The problem that i'm running into is the difficulty of keeping your food warm after plating. I found that from my trip to the kitchen to the table has my food a bit above room temp. and halfway thru my meals my food is room temp or cold. What am i doing wrong? Do I need to warm my plates? I'm beside myself that this is not mentioned (or maybe i'm not looking very hard

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Comments

MWDietzel_66504

ditto. Spouse is less than thrilled with cold food.

DiggingDogFarm_65362

Use heavy plates that have been warmed.

~Martin

Chris_Young_80640

Yes, it's critical to use warmed plates. Nothing will cool food faster than a cold or room-temperature ceramic plate.

omgitsjulian

What do you do for things that do not require a plate? Burgers, sandwiches etc? Make them smaller so they are eaten right away?

Tim_Sutherland_52834

Hot food = hot plates, cold food = cold plates.

I place my plates in a 80C/175F oven for at least 15mins before serving - use kitchen towels to remove. Cold plates are for salads, chilled soups, cold deserts I put in the fridge for at least 20mins before plating.

Brendan_Lee_56950

@julian for burgers and similar items its best to serve immediately IMO. For a burger you can alleviate some of the cooling with a nice warm bun but realistically it shouldn't be so big that it is cold half way through eating, if so, I would reconsider portion size.

omgitsjulian

Thank you Tim, Brendan and Chris. I'm actually pretty small and a "normal" burger takes me quite some time to finish (if i'm even able to finish it in the first place). Looks like i'm going to have to make my own buns. Those plat temps are great information i'll employ going forward as well as your hot food = hot plates etc.

Thanks again fellas!

Brendan_Lee_56950

You, my friend, sound like a guy fit for sliders!

seijoed

Sliders are fun since you can come up with more variations too.

Shannon_Barnes_68642

I started warming my plates recently, and it makes a huge difference in serving and food temp. I think with the sous vide it's especially important, since the food is only cooked to temp.