I have yet to use my Joule to thaw/reheat already cooked food that has been frozen. Where is a good place to look for time/temp recommendations? I'm guessing that there might be a time/thickness correlation somewhere. I can find recommendations for raw frozen food time/temp, but not for cooked frozen food.
I'm thinking that I should just set the temp a degree or two below what is recommended for the food, but I don't know how long it should stay in the bath.
I can temp the food with my Thermapen if I'm using the sans vide approach, but my frozen foods are vacuum-sealed and I don't want to break the seal to temp for doneness unless there is no other way.
Suggestions?
Thanks in advance,
Kathryn
I'm thinking that I should just set the temp a degree or two below what is recommended for the food, but I don't know how long it should stay in the bath.
I can temp the food with my Thermapen if I'm using the sans vide approach, but my frozen foods are vacuum-sealed and I don't want to break the seal to temp for doneness unless there is no other way.
Suggestions?
Thanks in advance,
Kathryn
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