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Thawing/Reheating Cooked Frozen Food with Sous Vide: Recommended Times/Temps?

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  • fzxdoc
    commented on 's reply
    Oh, Potkettleblack , I thought these were Baldwin times, since he's Chef Steps' Science Advisor. They have a different set of times for reheating thawed food. I think I'll just continue with the old school way: thaw in the fridge then reheat as quickly as possible in the oven.

    Kathryn

  • Potkettleblack
    commented on 's reply
    This is why I prefer Baldwin times.

    But autolysis is a cumulative clock. Too many times through the zone and you get the same result as too much time in the zone.

    I like oven to retherm.

  • EdF
    commented on 's reply
    Agree!

  • HouseHomey
    replied
    I. At have to consult the Mr. Bones Britanica, or was that for definitions only.

    I gotta look that up. Out of my pay grade.

    Leave a comment:


  • fzxdoc
    replied
    Since the times shown by the Chef Steps document are not pasturization times, what makes reheating from frozen at a temperature in the unsafe zone (40° to 140°F) any safer than just letting something thaw on the countertop, which I know to be a no-no from a food safety standpoint?

    I'm thinking that I would always thaw at sous vide temps in the 145° to 165° range for safety's sake?

    Kathryn

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Thanks, HouseHomey . Your Little Princess looks so happy in anticipation of Santa (or is it the pulled pork sammie instead?). Either way, she's a cutie.

    Kathryn

  • Potkettleblack
    replied
    Autolysis can become a concern with long Sous Vide and reheat from frozen.

    Leave a comment:


  • hogdog6
    replied
    Great information I reheat Sous Vide all the time but not from frozen, but will now!

    Leave a comment:


  • HouseHomey
    replied
    Here ya go!! 3 hours in the bath. Mainly because I got on the phone with Mr. Bones and previously snuck a turkey n cheese roll up to the princess but 2hrs at 155°-160° would have been best. Seems a little different from the temps and time above. Thought this vac seal is not a solid piece of meat either.
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  • Polarbear777
    replied
    With the sous vide dash app you can pick any temp to start and/or finish and it will do the math. I even use it to calculate thaw to room temp times since I keep frozen stuff in bags also which is fast because of the circulation.

    Leave a comment:


  • fzxdoc
    replied
    Let us know how it turns out, HouseHomey. .

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    Normal weatherstripping tape should work, as long as you don’t pull the probe out.

  • HouseHomey
    replied
    Ok Kathyrn and vandy I tossed these in the bath at 146° at 3:09 PST. Pulled pork vac sealed and frozen from my last butt. I turned the Palmolive (yes, and you're soaking in it) sideways for reference.

    They are about 2” thick or so or maybe thicker now that I look again.. Let's see what happens.
    Don't look at my old wallpaper, who remembers that counter.. first Baseboards then counter and wallpaper.

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  • EdF
    commented on 's reply
    Right. Thermoworks offers it along with a very thin probe you can use to determine what the core temp is. In terms of rewarming, I'd go with the lesser of what you cooked it at or 145F.

  • vandy
    commented on 's reply
    Glad to be of some help Kathryn.

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