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Utilizing sous vide

toddgrieger

Hello guys been following the site with interest and have gotten a lot of great info. Recently have shifted more and more the direction of my cooking technique over to the modernist style. I have some operational questions with regards to sous vide cooking. Currently I am cooking 6 oz boneless pork loins for 60 mins at 62 degrees. No per-sear. Cooling them down, and re-therming them at service. What is the proper temp to do this at during service? I am putting them in the bath when the order comes in and then taking them out on the fire and searing and basting. The bath is at 50 C. It's kinda a struggle to get the meat hot in an appropriate amount of time to make it worth it. Is the bath temp during service to low. Appreciate the help guys. I have loads of questions so if I get annoying tell me to get lost.

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Brendan_Lee_56950

Reheating will take the same amount of time as an initial cooking so keep that in mind. I have no experience in a professional kitchen with sous vide but I know at home when I'm doing dinners for large groups I usually turn the bath down about 5C from the cook temp I had it at initially and hold the food there until I need to fire them off in the pan. A pre-sear will help you on the back end though, not sure if that makes a difference for health and safety stuff though.

Tim_Sutherland_52834

@toddgrieger I remember @Chris making a few comments about the set up and temps of water baths in a restaurant setting for service. I can't recall what discussion they were under, but if you search his comments you should be able to find them.

seijoed

http://forum.chefsteps.com/discussion/comment/2813/#Comment_2813

seijoed

I'm not entirely sure why you just don't hold items though? I'd just measure volumes served and hold the pork at say 60 (That bath could be used for other things too) then re-supply as orders come in.

You can easily hold a fairly substantial amount that way.

toddgrieger

How viable is the meat at the end of service or is it a loss if you hold in the bath for so long? What I mean does the bath keep cooking the meat and will it get mushy if there is product left in the bath till the end of service ?

seijoed

I would assume you actually use some

- What I ment I'd have handy based on some unscientific formula like

this is about what we normally sell per 4 top, this many tables, and add a few extra to handle the unknown.

So you'd replenish as you pull from the bath. If you look at the meat charts - they can hold for quite a while.

Seafood and veg I'd sauté for service as needed. A tenderloin based on Baldwins charts (that I had handy) - 4h at 60.

6h at 55C.

toddgrieger

Thanks all I appreciate the direction