How Do You Reheat Sous Vided Food - Ask Jason

I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook, contact me directly, or view all of the Ask Jason questions!

Everybody talks about how much they sous vide in advance but very little talk about times or temperatures regarding heating from cold.

- Jim Roberts

Note: The following article is an edited transcription for the video.

I think that's a good question. I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food.

For example, if you sous vided a chuck roast ahead of time, you chilled it down in an ice bath and now you just want to reheat it. For tender food, including this now tenderized chuck roast, it only matters how thick it is; that's going to tell you how long you need to cook it. If you look at those sous vide time and temperature charts, you'll know exactly how long to reheat it.

The temperature doesn't matter too much as long as you're reheating it at a temperature below what you sous vided it at. If you are preparing more of a pot roast style and you cooked the chuck roast at 156 degrees, you can reheat it at any temperature below there. But if you're doing the same chuck roast and you cooked it steak-like at 130 degrees, then you want to make sure you reheat it at a 130 degrees or lower. Otherwise, you will ruin the tender, moist results from sous viding the beef originally.

  • Chuck pot roast vegetables
  • Sous vide chuck steak seared

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Ask Jason, Sous Vide, Sous Vide Chuck Roast

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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