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Advice on keeping meat warm after the bath

Renaud_LAFFONT_LEENHARDT_64483

Hello,

I did the following meal a few weeks ago

http://monblogphoto.com/2013/04/28/la-cote-de-boeuf-cuite-a-basse-temperature/ (it's in French, but the pictures are more or less self illustrated)

I got compliments from my friends for the tenderness of the meat but was told it did get cold quickly as compared with more traditional techniques.

Any trick on keeping the meat warm for a few more minutes? Hot plate is one. Wrapping in aluminium foil, maybe? Quick rewarming in the oven (advice on T°?)?

Thanks

regards

Renaud

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Brendan_Lee_56950

It's going to depend on how you arrange your service but here's what I typically do when I'm having my dinner parties:

Cook protein SV (presearing helps speed up this process later)
Portion
Put individual portions in zip top bags and put them back in the bath
Pull out individual portions and resear and plate immediately

This way, the portion being seared is the only one that is not maintaining it's temp.

grant

Post sear, post sear, post sear. Very few things that I cook sous vide at a dinner do not get grilled, seared, fried, roasted or surface treated in some way after they have been cooked sous vide.

Renaud_LAFFONT_LEENHARDT_64483

Grant, if you look at my pics, the côte de boeuf (sorry, can't remember the english name for it. Prime Beef maybe?) is seared as a whole after the 9 hour bath and then cut and served. Are You suggesting that I should sear the cuts afterwards as well?

Brendan_Lee_56950

I think he's referring to searing after the sous vide cooking.

Chris_Young_80640

Are you plating on hot plates? The biggest mistake I see is people plating onto cool, or merely warm, plates. This is a big deal. Plates should be hot.

Renaud_LAFFONT_LEENHARDT_64483

Merely warm I should say. Any recommended T°?

Chris_Young_80640

For meats I generally like to see the plate 130 °F to 140 °F, which is very warm to hot. Also, if you have a broiler, flashing the plate of food under the broiler for 10 seconds is a good way to ensure that it goes out hot. We did this at The Fat Duck with dishes that could cool too quickly.

seijoed

Are there any practical to use heating lamps one could have at home?

Chris_Young_80640

A cheap heat lamp is a good idea.

Renaud_LAFFONT_LEENHARDT_64483

I wished I had room in the kitchen for a proper salamandre

I'll settle for the heat lamp. Thanks for your advices.

Tim_Sutherland_52834

For me, if I can hold the hot plate in my hand for more then 5 seconds, it is not hot enough to put food on - this means it at least 140F. I put the plates in the oven set to 150-175F and leave them there for at least 5 mins. Use a hand towel to get them out. If you put the plates on a stone counter top this will suck the heat out quickly. Whilst this may seem hot for the plate, by the time it you get it out of the oven, put food on it and then carry it to the table, has cooled down so it can easily be handled and the food will be warm.

Lennard__34626

At the place I used to work in we put plates in the salamander to make sure they were ripping hot before plating, then placed back in the salamander after they were plated and before going to the pass. Kinda hard to do this at home but I would say stacking the plates in a warm oven would give decent results. Making site the sauce is warm/hot is crucial too

ren_74229

Get one of these for your food runners:

ren_74229

Lennard__34626

Service PLEASE