Go to the Article: Sous Vide: A Simple and Stress-Free Way to Reheat Almost Anything
Just dropping a line to say thanks and that these instructions work very well.
Wasn't able to cook the regular Christmas BBQ my family does, so we mail ordered some. Decided to try reheating direct from frozen and it worked great. The Beef Plate Ribs were about 4 1/2 inches at their thickest part and the Pork Spares had been cut in half and stacked in the vac bag so they were 2 1/2 inches thick at least. Beef ribs stayed in the bath for a bit over 11 hours and the pork spares about 8 1/2 total with a rest part of the way to not stay too long. Both came out great with less juice loss than I usually get when reheating them thawed for much less time. I'm a from frozen convert now.
Hope everyone had a wonderful holiday. Thanks again.
Hello Monica. I recommend reheating them at 55 °C / 131 °F for 90 minutes.
Hello. I bought two sealed packages of cooked pork ribs. I've defrosted them and now I am not sure what to do to reheat them. Any suggestions? Thank you.
_H_ow to reheat pork ribs (st. Louis cut).
I cooked a tuna cassrole in the IP. Now I want to reheat the leftovers that I vacumm pack. How long and at what temp to reheat using sous vide.
I am making an already cooked, frozen, osso bucco from the butcher (in sous vide wrap). What temperature and how much time, thanks for your help.
I need recommendations for time and temperature to reheat frozen gumbo in sous vide
I know a Burre Blanc its notorious for its inability to be reheated or last very long... would this strategy work to make the sauce then immediately drop into Sous vide to hold it for several hours? Or would the butter separate and sauce break?
I want to pre sear my steak, bag it, and sous vide and finish it TOMORROW,,,,possible? Thanks!
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.
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?
Can I reheat pasta and meatballs. Brand new to this group.
You absolutely can! Sous vide is a great way to reheat mashed potatoes. 60°C (140°F) and higher will work.
Can I reheat a large quantity of mashed potatoes?
Can I reheat frozen chicken tamales?
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?
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.
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.
Can I reheat pasta or noodles, or keep them warm?
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?
The rack of lamb reheated with joule turned out perfectly warmed,medium rare and juicy!! Approximately 1 and 1/2 hours at 160 degrees.
Im going to reheat my risotto using this method. Fingers crossed. (Thanks to Bill Martin for the tip)
How can I reheat the salmon I souvide yesterday
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!!
what about the so-called "rules" of reheating left overs to at least 165 degrees f for safety reasons?
Can you reheat frozen, precooked naan ?
How do I reheat mashed potatoes? Do I bring back to 194 degrees for how long?
What about baby back ribs?
I want to reheat fried fish. How long and what temperature?
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'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?
I want to reheat roasted vegetables. How long will it take?
I take it that you consider ribs a slab of meat? I don't see any responses to the previous questions below.
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!
