All talking will be in Celsius Degrees// using 3 Julabo Z circulation Sousvide bath systems) ... (and please do have an understanding for my english as a german) :-)
Dear friends,
for a certain time I am looking at the good and bad about Sousvide technics.
One thing which always occurs to be a problem is the serving temperature of a piece of Beef like for example Roastbeef or fish.
If You cook a whole piece of Roastbeef by 55 Celsius degrees for 12-24 hours take it out of the bag and give it a light sear, rest under warming lamp or oven for 10 Minutes cut it in slices and want to serve it for 12 people You have a problem.
SERVING TEMPERATURES are crucial : (using infrared thermostat on center of food after cutting open with guests knife)
55 degrees Celsius for the lowest mediterean Serving Temperature on a 65 Celsius heated serving plate still is on the edge of calling a dish cold.
60 degrees Celsius served in front guest will give you a warm hot mouthfeel.
65 degrees Celsius served in front guest will give you a hot mouthfeel you might have to blow at the fork.
with those simple parameters You understand the problem. Especially if You think about fish (sole) dishes which easily could better perform at 47 celsius for short time cooking.
So if Food (expected warm food) arrives at table with 55 celsius you are lucky. If You achieve 60 degrees celsius You are already a master. ( Nice decorated, michelin star style plating)
Here the Questions:
If all your food accept of fish is cooked with the cook and chill technics. (Your Fridge is on 4 degrees celsius) ( Fish raw by 0 degrees celsius pre pact for sousvide live cooking) What would be the the perfect reheating temperature and time (55 Celsius Roastbeef, Veggies, Potatoes, Sauces)?
What is the perfect pre heating temperature for Your plates and bowls?(Using for later plating a heating lamp)
You are being invited for solving that problem with me and to find solutions. Go Pro and show how it s done. Thanks
Hubert (z german)
