Reheating frozen pulled pork in the sous vide - can you go too long?
So - about 8 lbs of pulled pork frozen in two bags, shooting for half-time. From what I have read 165 is the temp to use, time is based on the size of the bag / inch of meat. I don't want to cut it close, any down side to just letting it run?
The bags are about 3-4" thick, so 45 minutes/inch would be 90 minutes to 2 hours. Would another hour or two hurt?
I don't have a soo veed, so take this with a grain of salt. Unless you did not cook it long enough to get it tender, all you need to do is get it hot. I can't answer how long, but if ya go too long, it might get mushy.
I second 58limited to heat to 140F, and also you can let it go several more hours without ill effect. Having said that, even though I do a lot of things sous vide, when I reheat pulled pork I generally thaw it in the bag then reheat it in a skillet with a bit of BBQ sauce.
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I warm frozen pulled pork, 1 defrost, then microwave low power setting 4 until warm to medium-hot.
But for nachos, I chop up then add to chips and other toppings. And then into the oven, it goes.
Sous vide was actually first designed to hold various cooked items to temp for service in restaurants. Instead of trying to cook a pork chop from scratch when ordered, they simply have some warming in a bath and sear them off in a double broiler or flat top upon request. Once the food is at a certain temp in the bath it will stay that way for quite some time. You do however eventually get degradation in texture, it will turn a bit mushy after a really long stay. A couple of hours won't hurt a thing with pulled pork.
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