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Sous Vide Burgers and Ice Bath

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    Sous Vide Burgers and Ice Bath

    I've read a lot of guidance on cooking steaks followed by the "big chill" followed by warming then searing. Any advice on the same approach for burgers? Plan to sous vide a couple of 8 ounce burgers tomorrow morning followed by an ice bath for 30 minutes then in the fridge until the evening. Can I warm them on the charcoal grill then sear them? Thanks!

    #2
    Most of the let cool or quick ice bath for steaks is so you don’t overcook on the seat.
    I don’t understand the need to cook, ice bath, fridge and reheat for something that takes 30-40 min to cook sous vide in the first place. Seems like a lot of extra steps and extra time for no benefit. Cook the burgers and then let rest/dry on paper towels for 10 min while you are firing up the grill to super hot temps Then sear 30-60 sec per side. If you are worried about overcookimg, you can ice bath for a few min immediately after sous vide.

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      #3
      Yeah, unless you have a time issue, I’d just SV, chill for 5 min in an ice bath (still vacuum sealed), open the bag, pat meat dry, then sear.

      Seems like a lot of extra steps, but you certainly can do it that way.

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