Pre-Sous Vide

Evan_204746

Hi Chefsteps, is it possible to sous vide the meat one day before the dinner party. Refrigerate after it is cooked to desire. And the actual day itself, pan sear (@ room temperature) it just before serving? Thanks

Find more posts tagged with

Recipes Q's

Comments

Huy_63293

Hi Evan, it's definitely possible to do this. I would recommend immediately placing your meat (still packaged in the bag) into an ice bath for a few minutes before storing it in the refrigerator. By doing this, it can really make your life easy on the day you want to serve.

Huy_63293

Since this isn't exactly Joule related, I've moved this discussion to Recipes.

Evan_204746

Hi Huy, thank you for your prompt reply. So to confirm, on the day of the dinner party, take the bag out of the fridge into room temperature before pan sear it right?

brian_martin2001

IMHO if you haven't pre-seared it, i would Probably keep it in the fridge right up until you sear it off. That way, you get that nice hard sear on it, and don't risk over cooking the meat as much. Typically, when i sous vide something that I'm going to eat later, i put it in the fridge, and then sear right before eating, without letting it come to room temperature. The only time i let the meat come to room temperature it's really just before i put it in the water bath. I know it's not necessary, but i do it anyway. That's just me though.

lfmichaud

I would pre-sear before cooking the day before and putting it in the water bath a bit before the sear the day of the party becaus if you have thick piece of meat the middle will be cold or lukewarm.... having warm plates could also help you.