Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

OT- Sous Vide question

I just received my SV Demi and am wondering if i can cook the steaks to medium temp and put them back in fridge and take to work for the next day? Im a firefighter medic and was thinking it would be great if i could cook my food and take them to work and sear them in skillet to heat the meat and veggies and would be pretty easy. Not sure if it is safe however.. 
Beaufort, SC

Comments

  • GrannyX4GrannyX4 Posts: 1,479
    I do it all the time with chicken breasts and I would think it would work just fine for steak.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • I just received my SV Demi and am wondering if i can cook the steaks to medium temp and put them back in fridge and take to work for the next day? Im a firefighter medic and was thinking it would be great if i could cook my food and take them to work and sear them in skillet to heat the meat and veggies and would be pretty easy. Not sure if it is safe however.. 
    You might want to put the bag in some hot water for an hour to reheat the interior so you don't overcook when you sear.

    Steve 

    Caledon, ON

     

  • CanuggheadCanugghead Posts: 6,155
    edited November 2013
    @plumbfir01 - It should work, I would dunk the bags in ice water after SV before storing.

    Little Steven - Actually I was thinking it may be better to sear straight out of the fridge ... to get a nice char before the internal temp went up too much.  I read that some folks deliberately chill meat for 20-30 minutes after SV before searing.  Gosh, I'm confused!
    canuckland
  • So to be clear... I can cook my chicken and chill it then refrigerate it without ever changing the bags? And then sear it in skillet and I'm good? No safety concerns? Awesome!
    Beaufort, SC
  • @plumbfir01 - It should work, I would dunk the bags in ice water after SV before storing.

    Little Steven - Actually I was thinking it may be better to sear straight out of the fridge ... to get a nice char before the internal temp went up too much.  I read that some folks deliberately chill meat for 20-30 minutes after SV before searing.  Gosh, I'm confused!
    I was thinking of a thick steak just hot tubbed for a while.

    Steve 

    Caledon, ON

     

  • CanuggheadCanugghead Posts: 6,155
    That's one of the advantages of SV!
    canuckland
  • So to be clear... I can cook my chicken and chill it then refrigerate it without ever changing the bags? And then sear it in skillet and I'm good? No safety concerns? Awesome!
    You may want to do a quick chill in ice water before you put it in the fridge if you are really concerned. The meat will be Pasteurised after the sous-vide so the clock starts ticking from there. I don't worry about it myself.

    Steve 

    Caledon, ON

     

  • Awesome! Thanks
    Beaufort, SC
  • RaymontRaymont Posts: 686
    I don't really see a difference between what you are describing and regular left overs. It's cooked fully and then refigurated for later consumption.

    Small & Large BGE

    Nashville, TN

  • Seems like chilling might be overkill?
    Is it strictly done just to minimize the food-borne danger window to as short as possible?
    Gittin' there...
  • @raymont.... I was more concerned with the bag issue... If it kept any bacteria or not
    Beaufort, SC
Sign In or Register to comment.
Click here for Forum Use Guidelines.