SV reheating question

I have done both hangar steak and chicken. In the case of chicken breasts, I set the temperature to 140 and leave them in for about an hour. By this time they are thawed and heated to 140. For hangar steak, which I cook to 134' I do they same thing but set the temperature to 133 and leave it in there for about an hour or so. Hope this helps.

Right on, ElsieD. I ALWAYS use sous vide to reheat sous vide-cooked food. Heck, I defrost and reheat non-SV cooked foods in my SVS. It's simply the fastest, safest, and highest quality way.

I always reheat refrigerated or frozen pre-cooked portions to the same temperature at which they were originally cooked. For most single-serving meats (chicken breast, steak, etc), I usually reheat for at least 1 hour before removing and searing. Note that the interior of a particularly thick steak may not reach the (reheating) water bath temperature, but it will get close. For larger frozen foods like roasts, I would recommend defrosting in the fridge so you don't overcook them, as the time to fully reheat can be hours long.

I will often cook a steak and reheat a frozen veggie bag while the steak is finishing its bath. I wouldn't put a bunch of frozen bags in while actively cooking a protein because you don't want to drop the water temperature too much, but a bag or two of precooked veggies will only drop the temperature a few degrees for a few minutes.

This is a great use of cook-chill-freeze: Precook a bunch of veggies at 185, chill and freeze. Later that week/month/year, you can drop them in during the last 45 minutes of cooking your main course for the night.

Any suggestion to finishing cooking beef fillet pre-cooked and then frozen.
Let it go to room temperature o put it in ban Marie?

If this is a steak, just re-heat it for an hour or so at the temperature at which you cooked it, or maybe a degree less, which is what I do. Then, remove and sear.

either a frozen or chilled (below 36F.)I set my water bath to the orginal SV temperature that I used for the primary SV cooking. Most invigual packaged items with reheat in 45-60 minutes. I would never use any heat higher than that because you would over cook the item.

either a frozen or chilled (below 36F.)I set my water bath to the orginal SV temperature that I used for the primary SV cooking. Most invigual packaged items with reheat in 45-60 minutes. I would never use any heat higher than that because you would over cook the item.