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Holding at lower temp to cook others

Angelo_197648

I'm making coffee-butter Pork Chops today, sous vide, to be served around 6 or 7. Gonna season the chops, add shavings of the butter, vac seal and sous-vide at 144 for about an hour. Here is where it gets tricky. I am doing my Galbi flank steak again, and it needs 24hrs @ 130 so needs to go in at 5pm. Here is my question: If I put the chops in just before 4 so they can get an hour and then drop the temp to 130 to put the flank steak, will the chops be okay to stay warm at that lower temp for an hour or two?

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Angelo_197648

Yeah I didn't bother rebagging, putting them in now to warm up for 30-60 minutes while I work on a Gochujang peach-mango concoction as a side.

tshewman

As long as bag is airtight and chilled quickly in ice bath, no need to rebag. FWIW.

Angelo_197648

I'm going to get them in the next 30 minutes or so, give them an hour, chill them, maybe re-seal them in new bag and just heat to 130 when I get a time. Thank you.

tshewman

That should be fine. If it's already at 144 now, put tghem in for an hour, chill in ice bath and then back in to heat up at 130. Either way should be fine, though by 7pm the texture may change depending on the thickness of the chops. You could even put them in for 30 minutes (e.g. 4:30pm) and they would likely still be quite nice.