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Indirect cooking for sous vide

Mia_223139

If I have a day off and I would like to somehow cook my family´s dinner for a week, should I change the parameters (time and temperature) of cooking your recipes? Like cook to store and not cook to serve. I think this what they call indirect cooking for sous vide.

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Comments

tshewman

Hi Mia, this is one of the unsung heroes of sv. Simply cook like you would to serve but when removing from the bath, either let it sit at room temp for a few minutes (eg 15) and then chill in an ice bath, or go straight to the ice bath. Then when warming for service, simply set the circulator for a couple degrees less than cooking temp, warm the product and serve as usual.

artstype

according to Douglas Baldwin, if you are not serving, it must immediately go into an 1/2+ ice to water ratio bath to bring it as quickly as possible to 39F and refrigerated to prevent food-born illness. To serve, return it to the same temperature sous vide and then sear for service.

Brandon_Byrd_40557

The chilling step can be broken down into multiple sub-steps without compromising food safety. Bruno Goussault, the Godfather of sous vide cooking, suggests that proteins cooked sous vide benefit from a gradual chill down which includes a 15 minute rest at room temperature, a 15 minute dunk in cold tap water, and a final chill in an ice bath. This allows the protein time to reabsorb some of the juices it exuded during cooking. This sounds like black magic, but Dave Arnold ran some tests and confirmed that it indeed improves the quality of the final product. Whether or not it's worth it depends on how much time you've got, as it's a somewhat marginal improvement.

tshewman

See @Brandon Byrd response. I also find it helps, but that's a purely subjective tasting (one chill and reheat, another temper, chill, then reheat).