I've got 2 pieces of from a reverse seared prime rib. They have been vacuum sealed. I put them in fridge last night. I looked on the site about best way to reheat and I meathead mentioned sous vide and said he would be posting more about using sous vide to reheat?
This was out best prime rib we have ever cooked, got a special bottle of wine to go with. Don't want to mess it up by reheating.
Anyone have any info on using sous vide to reheat or other suggestions?
I reheat using sous vide. Good results, but I like to hit it with a real quick scalding sear afterwards before the plate. Something about needing my food to be sizzling when I eat. It's a great way to re-heat, and one of the only ways I know that won't over cook. Your exposed meat will still turn that bland sous vide gray, but rest assured the meat inside will be as red as ever.
From favorite pans to tried-and-true microwave and toaster oven settings, we all have our go-to tricks for reviving yesterday’s steak, using up leftover leg of lamb, or enjoying that juicy chicken breast one last time. Those working for you? Great—use them! But if you’re in the market for a no-fuss reheating method that eliminates the risk of overcooking, then please allow sous vide to blow your leftovers-loving mind. As discussed ad nauseam all over this site, sous vide means bringing food to the optimal temperature at which you want to cook it—never hotter. So when you reheat it to around that same temperature, you’re not overcooking it and drying it out. Oh no. What you are doing is returning that food to its best self so it can live its truth inside your belly. What’s more, you can leave said food ’til you need it—a total lifesaver when white-knuckling your way through a multipart meal. In the FAQ below, find all the things you need to know about reheating foods with sous vide. Then use it to create and re-create all your favorite foods, again and again and again and again (and—what the hell—again).
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I think lonnie mac hit the nail on the head (with some help from ChefSteps ). I do it all the time and haven't screwed up yet (of course, I just jinxed myself) ...
). I do it all the time and haven't screwed up yet (of course, I just jinxed myself) ...
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