I've read where many use a sous vide for re-heating. I've also read where most prefer to sear AFTER a sous-vide cook, rather than searing before.
So, just checking that my thinking is correct (being a newbie to sous vide), If I cook chuckies fully on the smoker then refridgerate/freeze a day or so ahead of a planned gathering,... reheating them sous vide, before serving, is a good thing??
They will be rubbed with BBBR, or some variance of. I've read that sous-vide and garlic/onion don't always go well together. Also read that sous videing a salted meat can produce a faux cure.
So what are your experiences/recommendations.
I'm really wanting to do these ahead of time, to relieve pressure of timing/travel, rest, other dish prep, and all around convenience.
So, just checking that my thinking is correct (being a newbie to sous vide), If I cook chuckies fully on the smoker then refridgerate/freeze a day or so ahead of a planned gathering,... reheating them sous vide, before serving, is a good thing??
They will be rubbed with BBBR, or some variance of. I've read that sous-vide and garlic/onion don't always go well together. Also read that sous videing a salted meat can produce a faux cure.
So what are your experiences/recommendations.
I'm really wanting to do these ahead of time, to relieve pressure of timing/travel, rest, other dish prep, and all around convenience.
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