Go to the Article: Finishing Sous Vide Meats
If I sous vide a steak, then freeze it, how do you recommend bringing it back to serving temperature? And should I sear it befor freezing or after bring it back to serving temperature?
I would recommend, pre-searing, sous vide, chill/freeze then reheat. You can either thaw in the fridge then reheat as normal, or reheat from frozen and add 50% more time in the bath. We have found no significant textural difference in thawing methods. You can always finish with a quick post sear as well. Cheers
Would you say that 50% more time is a good rule of thumb for larger frozen cooked cuts as well, such as a roast or Turkey breast?
Yes
I need a little clarification on the re-heat. Say if you pre-seared, SV, Chill (not freeze) you said "re-heat as normal". If I had done say 130f for 30 m for the SV what would I do to re-heat?
Sorry, 50% to what time?
Reheating is just to get the core back to serving temperature. Therefore, reheat would likely be 130F for 30 minutes for your example. But reheat time and temp will not match the initial time and temp when you do a long SV cook time to change the protein texture. For example, if you are cooking a beef short rib initially at 130F for 72hrs to make it tender, reheat after chilling might only be 2-3 hrs at 130F.
Add half of the total time it takes to get the core of the contents up to the desired temp. So, if we were cooking a piece of unfrozen beef tenderloin to 55 C and this took 50 minutes, you would add 25 mins to the froze beef tenderloin to get it to 55 C.
Hi, Chef steps. Around how many times can you do reheating without damaging the integrity of the cooked meat? I really want to invest in sous-vide for my kitchen but I'm afraid that the continous reheating might affect the foods quality before each service.
Cooking in a restaurant during service customer demands and expectations are higher.since sous-vide take longer time than regular cooking time.Is there any tricks and tips to cut down cooking time without cooking before hand and reheating method?
I want to preparing pork belly using sous-vide but I want to skin to be crispy. What is the best way to accomplish that? Apart of scoring the skin, do I finish it in the oven at high temperature or do I crisp the skin in a skillet?
One add on question if I precook any protein days before and want to reheat it the day I'm going to served it, is it best vacuum seal the bag versus using a ziplock bag?
Guys, a question please: Can I put the meat in refrigerator, after cooking, for chilling it before the searing? Because I experienced some grey-band after searing. Second question: Can I simply sear the meat, pack it, and put it in the refrigerator, for cooking it after few days? Thanks
"Screaming hot pan" ... I get it and this is the way Ive always done it, but I recently got the Hexclad pan you recommend and use in videos. They say use much lower temps for everything, including searing but they never say exactly what. Do you guys have a recommendation for searing in a Hexclad (or maybe want to do a video upcoming about the best ways to get a post-SV sear?)
