Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Savannahsmoker on January 28, 2017, 05:59:01 PM
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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.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%201_zpswed5azzv.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%201_zpswed5azzv.jpg.html)
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%202_zpsjhphqyai.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%202_zpsjhphqyai.jpg.html)
Still playing with the best temperature setting and could use some help so if anyone has ideas please reply and thanks in advance.
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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.
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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.
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15 beans? Gonna be a gassy night
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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.
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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.
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15 Bean Soup served:
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%203_zpsfhw8e9tw.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Sous%20Vide/17-1-28%20Reheat%2015%20Bean%20Soup%203_zpsfhw8e9tw.jpg.html)
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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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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?
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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.
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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.