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OT: ideal reheating temperature using a sous vide unit :OT
Comments
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I should have added that in years past before sous vide I would just snack on this cold over the kitchen sink for days until gone rather than to ruin it by reheating.
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Ron, a common practice with sous vide meal prepping is a shock, then sear method. In short, post sous vide water-bath, submerge in ice water to rapidly cool the food to below the danger zone before moving to the fridge. Then, sear your protein as if raw (even though its fully cooked) to your liking.
In your case, I suspect this method would be worth a try. In lieu of trying to reheat the steak in a too-cool water bath, perhaps try to sear the meat to rare as if cooking from raw. If you're concerned about drying it out, maybe sear with butter in cast-iron.
That's just my 0.02.
XL & MM BGE, 36" Blackstone - Newport News, VA -
quick dip in heated au jus works for me. never been a fan of reheated beef any other way
fukahwee maineyou can lead a fish to water but you can not make him drink it -
johnnyp said:
Ron, a common practice with sous vide meal prepping is a shock, then sear method. In short, post sous vide water-bath, submerge in ice water to rapidly cool the food to below the danger zone before moving to the fridge. Then, sear your protein as if raw (even though its fully cooked) to your liking.
In your case, I suspect this method would be worth a try. In lieu of trying to reheat the steak in a too-cool water bath, perhaps try to sear the meat to rare as if cooking from raw. If you're concerned about drying it out, maybe sear with butter in cast-iron.
That's just my 0.02.
That's a great idea. I'd add I would probably leave the pieces whole that you are going to shock. That will take some planning. On how many pieces you are going to eat at the moment and slice thin. And shock and fridge the pieces you will reheat.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it] -
Thanks guys, but I don't think the suggestions will work for me with this dish, nor how I cut and serve it. Today I just went ahead and ate what I still had left cold right over the kitchen sink! Next time I'll try reheating at 128º for only 1 hour. BTW this is still quite moist from the red wine, mushroom and onion etc sauce even after reheating. @fishlessman - I'm with you I HATE the taste of warmed over beef, except for this dish and ONLY for this beef dish!
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