Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bar-B-Lew on March 26, 2018, 11:01:35 PM
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What temp and time have folks used? Do you put in frozen or thaw first?
I have a few quart vac sealed bags in the freezer leftover from my St Pats weekend cook. I was thinking of trying my Chefman to reheat.
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I usually go about 160, directly from the freezer.
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I did some vac sealed soup straight from the freezer at 150. It was nice not to burn all the skin in my mouth when testing the temp. I'm known in my family for attempting to eat food when it's waaaay too hot.
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I did some vac sealed soup straight from the freezer at 150. It was nice not to burn all the skin in my mouth when testing the temp. I'm known in my family for attempting to eat food when it's waaaay too hot.
You too?
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I usually go about 160, directly from the freezer.
About how long?
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There are 2 tables on this page that refer to reheating meats. I assume the first is for from refrigerated temperatures (I don't think it actually says it) and the second one is for from frozen, which it states directly. The time depends on how thick the thickest part of your frozen meat is. It is also a general guideline.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
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There are 2 tables on this page that refer to reheating meats. I assume the first is for from refrigerated temperatures (I don't think it actually says it) and the second one is for from frozen, which it states directly. The time depends on how thick the thickest part of your frozen meat is. It is also a general guideline.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
Thanks. Good link of info. I do think I will find another way if re-heating a 2.5 inch steak. 7 1/4 hours for leftovers is a bit of a wait for a "quick" dinner.
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There are 2 tables on this page that refer to reheating meats. I assume the first is for from refrigerated temperatures (I don't think it actually says it) and the second one is for from frozen, which it states directly. The time depends on how thick the thickest part of your frozen meat is. It is also a general guideline.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
Thanks. Good link of info. I do think I will find another way if re-heating a 2.5 inch steak. 7 1/4 hours for leftovers is a bit of a wait for a "quick" dinner.
Personally, I have not used Sous Vide to reheat but it sounds great for holding larger batches for gatherings IMHO. For pulled pork which you originally cooked to 190+ anyway, I just put it in a pot of water and put it on high. Once the water starts boiling I turn it off and let it sit for about 15 minutes. I pull it out of the hot water and mush it around to see if the center is hot. If it is not hot enough it goes back in the hot water for another 10 to 15 minutes. Repeat until it is hot enough, and obviously I turn the heat back on if the water cools off too much.
I doubt I would ever freeze a 2" thick cooked steak, much less need to warm up a frozen 2" thick already cooked steak. Pulled pork is way more forgiving concerning reheating and not overcooking compared to a steak to begin with. For a steak you are trying to get the entire steak to within a degree or 2 of the temperature you cooked it at. So you are reheating a steak to 135-ish in 135-ish water. With pulled pork you are trying to get it back to 150-ish and can use much hotter water without compromising the meat....
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I throw the pork in frozen, usually 160-170 degrees and for about an hour, never had any issues.
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I would do 160 if doing SV but most of the time I put the bags in water in my slow cooker or 20qt roaster depending on how much I have. Frozen will just take longer depending on how much is in the bag. If you are going to do the SV route, I would just boil water and put in the pot and then put in the circulator.
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Theses are the bags that have some of the skimmed pork fat in them?
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Theses are the bags that have some of the skimmed pork fat in them?
Yes