Making it warmer without cooking it!
Asked by uk1 on Thursday, November 18
I'm thoroughly enjoying my Sous Vide Supreme but I have a challenge I'd appreciate some help resolving.
Clearly if I have cooked something to 134F then when I remove it the hotest it will be is just that! So how do experienced cooks suggest meat or fish can be warmed to an eating temperature without further cooking it?
Any help appreciated.
Jeff
2 Answers to This Question
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1
I've found that if I try to minimize the time it's out of the sous vide water bath and seared it stays nice and hot. If I leave it out for too long then it seems to cool off to much and just tastes luke warm.
If you need to keep it hot for awhile you can always put it into a warm oven to keep the temperature up once you take it out of the sous vide bath.
Answered by Jason Logsdon on Thursday, November 18
1
Hi, i subscibe to immediate serving after searing as mentioned above, but then add, that hot plates should be used!
Answered by HenrikC on Sunday, October 16
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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