Reheat sous vide steak to the doneness you desire
In the Sous Vide Recipes Forum
When i prep my cuts (beef) then cooked to rare, quickly bring down to 4.4 C, how can i efectively (the quickest way) bring it back to the "doneness" I wan't, rare to medium as the customer demand?
Can't find anything on that topic in the Net. I have some ideas like bringing it back ion water at the desire temperature, but I am stress with the time it could take from cold 4.4C to 60C for example...
1 Reply So Far
The quickest way is probably in the water bath, though, you might not be able to do it to order, you could have several in there at a time (assuming you are above 130 and/or they aren't in there for more than a few hours) and pull one out to sear as needed.
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
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!
