Sous Vide Chuck Roast warm up

[ssandy_561]

Smoke and shredded a couple of chuck roasts yesterday. I thought about warming up some of the leftovers for dinner tonight with my Sous Vide.

What temperature should I set my Sous Vide at and about how long should I warm it up for.

Thanks

[fzxdoc]

ssandy_561 , read this Chef Steps article to find the chart of how long for safe reheating for the size of the shredded roast packet.

https://www.chefsteps.com/activities...lmost-anything


Also, here's an interesting topic where we discussed reheating cooked frozen food with sous vide. You might pick up a few pearls of wisdom there.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/423612-thawing-reheating-cooked-frozen-food-with-sous-vide-recommended-times-temps

Kathryn

[scottranda]

I normally do 150ish. Not like 10 degrees plus or minus will screw anything up. Eat and enjoy!

[Potkettleblack]

I find 135 to be mouth pleasant.

I would only reheat the portion portion you intend on serving, as repeated reheat and chill will increase time in the zone for autolysis.

[EdF]

What he said. Some folks prefer closer to 145 (not necessarily me), so this is a matter of taste.