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.
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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) ...
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