Another thing I found out I like about Sous Vide. Could use help though

[Savannahsmoker]

Reheating without the problem of over cooking reheating precook frozen foods where on can turn chili and soups to mushy.

One and half bags of Sweetie's 15 Bean Soup.




Still playing with the best temperature setting and could use some help so if anyone has ideas please reply and thanks in advance.

[HighOnSmoke]

Art, I normally reheat at 140 for an hour or more. I have not had anything come out mushy. It doesn't matter if it is frozen or thawed. If frozen allow at least another half hour to your cook time. I do a minimum of 1 hour. Sometimes I will throw something in there to reheat for 4 or 5 hours. One thing if you are rewarming from a frozen state put the frozen product in the water while it is heating up. If you follow Chef Steps or a few other blogs they all say about the same thing.  For example if you cooked a steak at 130 then you would reheat at 130.

[Savannahsmoker]

Thanks Mike I that is what I figured for steak and meat items cook at a relative low temperature but soups were the concern so thanks for the 140 idea.

[Pappymn]

15 beans? Gonna be a gassy night

[hikerman]

Art, I normally reheat at 140 for an hour or more. I have not had anything come out mushy. It doesn't matter if it is frozen or thawed. If frozen allow at least another half hour to your cook time. I do a minimum of 1 hour. Sometimes I will throw something in there to reheat for 4 or 5 hours. One thing if you are rewarming from a frozen state put the frozen product in the water while it is heating up. If you follow Chef Steps or a few other blogs they all say about the same thing.  For example if you cooked a steak at 130 then you would reheat at 130.

Exactly!
Just remember to never go over the temperature your food was cooked at or to.

[Savannahsmoker]

So far this forum members has sent me to purchase Blaz'n Grid Iron, another The Big Easy, Joule Sous Vide and a Power AirFryer XL.

Would be right for a commission to be coming this forum's way.

[Savannahsmoker]

15 Bean Soup served:

[ClimberDave]

I agree sous vide is great for reheating.
I make short ribs braised in red wine.  I bag the leftovers with the sauce and freeze.  They reheat great with sous vide.  Serve um up on some cheesy polenta.   Mmmmm.

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[Savannahsmoker]

I agree sous vide is great for reheating.
I make short ribs braised in red wine.  I bag the leftovers with the sauce and freeze.  They reheat great with sous vide.  Serve um up on some cheesy polenta.   Mmmmm.

Sounds like a good idea, so what temperature and how long do you sous vide reheat the braised ribs?

[ClimberDave]

I agree sous vide is great for reheating.
I make short ribs braised in red wine.  I bag the leftovers with the sauce and freeze.  They reheat great with sous vide.  Serve um up on some cheesy polenta.   Mmmmm.

Sounds like a good idea, so what temperature and how long do you sous vide reheat the braised ribs?

About 135  for  2-3 hours  depends  on  when i plan to eat.

[Savannahsmoker]

I agree sous vide is great for reheating.
I make short ribs braised in red wine.  I bag the leftovers with the sauce and freeze.  They reheat great with sous vide.  Serve um up on some cheesy polenta.   Mmmmm.

Sounds like a good idea, so what temperature and how long do you sous vide reheat the braised ribs?

About 135  for  2-3 hours  depends  on  when i plan to eat.

OK I think I have been using the correct temperatures but I was to short on the reheating time.