Go to the Article: Sous Vide: A Simple and Stress-Free Way to Reheat Almost Anything
Great lesson. Makes perfect sense.
This is very helpful -- especially to those who are just getting started using sous vide. I have been using the reheading method for years for certain holiday meals. I am able to do the cooking well in advance, seal the food in vacuum bags and then just reheat them in time for serving. This means that I have no pots to clean -- no small consideration when planning meals for close to 40 people! Smoked brisket, kasha varnishkas, soups, and many veggies, stews, and previously sous vide meats, poultry and fish, gravies and sauces all work beautifully with this method. This article is a keeper for future reference.
Thanks buddy, it helped me a lot. I just brought a sous vide machine from http://sousvidefirst.com, But i'm unaware about its coking methods. This information gave me complete knowledge about cooking a frozen food with sous vide. I'm gonna try this soon and share my comments with you.
Can you explain your reasoning for the reheat times? These seem excessive.
Reheat breast milk sous vide?
I just cooked up several fish fillets, each in their own vacuum-sealed bag. Can I put the uneaten bags directly in the fridge, and reheat tomorrow? Should it come out of the bag and be re-packaged for re-heating?
Hi can I re heat pork chops in the microwave- ! Or re heat pork chops in the frying pan ! Without re sous Vide again - i.e. Can I sous vide pork chop - chill - then reheat in the frying pan directly ???
We cook for groups of around 100. Is it possible to re-heat in a combo steamer?
How long can you leave food in a reheat stage? For example, can I start the sous vide reheat of ground beef and rice at night and leave it until early morning 4-6 hrs later? This way I don't have to get up super early to reheat. Thanks!
I take it that you consider ribs a slab of meat? I don't see any responses to the previous questions below.
I want to reheat roasted vegetables. How long will it take?
I'd like to do turkey legs/thighs with my Joule. I plan to cook them for 24 hrs a couple days ahead and then reheat them on Thanksgiving. On average, how long should it take to reheat 4 thighs so they could be finished in the grill?
Here's what they have to say about it- and I did this last year and it worked perfectly. Doing again this year. "You can cook the turkey up to three days ahead of time and just finish it up right before you serve. Once the pieces are cooked, transfer them to an ice bath and chill for one hour. They can then be kept for two or three days in the fridge (or up to a year in the freezer, should you want to get a jump on next Thanksgiving). On the day of, reheat for 90 minutes to 2 hours at 131 °F / 55 °C, then finish in the oven or pan, and serve."
I want to reheat fried fish. How long and what temperature?
What about baby back ribs?
How do I reheat mashed potatoes? Do I bring back to 194 degrees for how long?
Can you reheat frozen, precooked naan ?
what about the so-called "rules" of reheating left overs to at least 165 degrees f for safety reasons?
My first time using my Joule and reheating a rack of lamb(fingers crossed)that was put in the freezer, a medium rare. I did let the meat defrost before trying this method. Will let you know how it turns out...selected a temp lower than what the lamb was cooked to originally. Cheers!!
How can I reheat the salmon I souvide yesterday
Im going to reheat my risotto using this method. Fingers crossed. (Thanks to Bill Martin for the tip)
The rack of lamb reheated with joule turned out perfectly warmed,medium rare and juicy!! Approximately 1 and 1/2 hours at 160 degrees.
Let's say I cooked a tenderloin to126 and had some leftovers. I found 126 a little rare for my liking. I'd the bring the meat up a notch to say 130. The tenderloin is just under 3" thick. How should I go about doing this?
Can I reheat pasta or noodles, or keep them warm?
This works for leftover Baked Ziti: Heat Joule to 165 F; Fill Freezer Bag 1/2 full; Add bag to pot and check for Joule to register 165 F again; Start timer for 7 minutes; After 7 minutes, turn off Joule and let the bag rest in the water for 3 minutes. Open the bag and empty into a Pasta Bowl. Grate on Parmesan. Perfection.
Please post back if this technique meets expectations for you.
I plan on smoking 18 lbs of pork blade roast for an Irish wake in two weeks but the wake is in the middle of February, I am going to vacuseal it into 5 lb bags freeze it for later, what temp and how much time is needed for a reheat if it is unfrozen.
I cooked a steak today but it came out a little undercooked, more rare than medium rare. Can I 'recook' it at a slightly higher temperature?
Can I reheat frozen chicken tamales?
Can I reheat a large quantity of mashed potatoes?
You absolutely can! Sous vide is a great way to reheat mashed potatoes. 60°C (140°F) and higher will work.
Can I reheat pasta and meatballs. Brand new to this group.
If I want to cook in the morning and do the searing in the evening, what should I do? Should I refrigerate in when is done in the morning and reheat it or I can lower the temperature and leave it in water?
These directions ruined my rib of beef.
Originally cooked in a bath at 56C for 8 hours, to an internal temperature of 55C, I reheated a 1" thich slice to 50C (rather than recommended 54C) for 1 1/4 hours.
It came out dry and overcooked. Tasteless and ruined. The rare colour had changed to pale.
Next time I will either eat it cold, or reheat to a very low temperature. But these instructions are rubbish.
