How Do You Reheat Sous Vided Food - Ask Jason
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.
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!
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 AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
