reheat cooked meal under vaccum

SUJET: REHEATING VACUMED COOKING – Amount of times before contamination risks arises?

I would like to know if we can reheat vacuumed cooking several times (foods that have been cooked under vacuum conditions) and what are the associated contamination risks?

I have heard that any dish cooked under vacuum conditions and then put back into temperature should be consumed entirely and cannot be restocked for Reheating.

If this is true, I would like to know the scientific explanation behind this reasoning, and the risks of consuming plates that have been cooked more than once under vacuum conditions (following the basic rules of vacuum cooking: time of re-cooling, expiration protocol and timeline/date, etc.…). Meaning if every other environmental protocol has been followed is there still a risk if I reheating it through vacuum.

An example:

I cooked three lamb shoulders at 56° Celsius for 48 Hours, and re-cooled at 4° Celsius in less than 2 hours. I stocked them in a cold room (3°C) for fifteen days, and the sixteenth day I brought them back to temperature in a bath of 56 °C for 30 minutes. Only 1 of the lamb shoulders got eaten because a guest did not show up, and one was left. Therefore, the one left was put in the fridge in a plastic container. I would like to know if the 2 lamb shoulders that are left, if they can be consumed without any risk of contamination.

Thanks you for your help.

Best regards,

Mounir

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Comments

Brandon_Byrd_40557

Is this for personal consumption or for a restaurant? If it's just for you and your friends/family, you should be fine (assuming that you chilled the shoulders down rapidly each time). Whether or not that's good practice in a commercial setting, or if such a practice would be permitted by your local regulations and ordinances, is another matter entirely. For example, regulations in British Columbia (and, perhaps, all of Canada) require that SV foods that have been cooked, chilled, rethermed, chilled again, be heated to at least 74C before they're served to customers. That's not really desirable for most SV meats.

belmaachi_163019

Thank you Brandon.

artstype

It bears saying , as Brandon mentioned, that if you are not finishing the food for service, it needs to be rapidly brought down to 40F, not over 2 hours, but in minutes. Place the bag in an ice and water bath to drop the temperature rapidly, then immediately refrigerate thereafter. Putting it in the fridge is not adequate to accomplish this, certainly not by leaving it out at room temp to cool. Recooling an unfinished and reheated piece should be handled the same way. I'm not sure what effect this would have on the texture and taste of the piece would be, however. Intuition leads me to believe that you can't do this repeatedly without some quality related consequence.