sous vide mise en place

for how long will a sous vide tenderloin and huachinango (mexican fish) last as a mise en place for a restaurant?

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brian_martin2001

I really don't understand what you are asking. Do you mean how long do you have from the time you prepare it to how long you get it in the water bath?

David__35146

sorry, english is not my native language. What i mean is:

if i cook five steaks of tenderloin with the sous vide technique, for how long can i store them in the fridge?

also if i cook 5 portions of fish.

coryhansen78

I am not a food service professional, so others may have better insight here, but here's my thoughts:

Short answer -

Probably the safest bet is to assume you can keep the food for the same amount of time as a conventionally cooked item. If you plan on refrigerating sous vide food for later, it is extremely important to chill the cooked food very quickly using an ice bath after sous vide cooking.

Longer answer -

You may be able to store sous vide food longer than conventionally-cooked items, but there are many factors that influence this - local/federal codes/regulations, how the food was packaged (vacuum-sealed vs. zip lock bag), the thickness of the food, if it was cooked at a time and temperature combination sufficient for pasteurization, how the food was cooled after cooking, and probably some others I can't think of right now.

@DouglasBaldwin, who works with ChefSteps, is a sous-vide pioneer and wrote this excellent article that should be very helpful: http://www.douglasbaldwin.com/sous-vide.html . His book is also quite helpful, and he has been known to reply to this forum too. .

For fish, I would think you would generally not cook it long enough to pasteurize, and it probably won't be vacuum-sealed, rather cooked in a zip-lock type bag (as fish is somewhat fragile), so I would cool it quickly with an ice bath, and then store it for the same amount of time as I would store conventionally cooked fish.

For the tenderloin, you may cook it long enough to pasteurize (depending on the time and temp you choose), but I doubt it. Again, when in doubt, store it as you would traditionally-cooked food.