Reheating prepared meat

Regenerating foods post sous vide is a good one....I too have prepared steaks under vaccuum cooked to medium rare and then chilled in an ice bath and refirgerated for later regeneration.

peronally i liked remove from the bag pat down dry so as not to cause a thunderstorm in the frying pan, season lightly then to sear them in a frying pan with high smoke point oil.

results - i found that the lenght of time i had to cook the steaks to get them to temperauture did slightly affect the rarety of the meat, however was a good method and produce a nice evenly cooked steak.

I agree with Jason another method would be to bring them back up to temperature in a water bath for example...or a microwave then for me to sear them in a pan. just another point of view that is hoepfully helpfull

regards

aaron

To reheat pre-cooked sous vide food I'll normally just defrost the food and then heat it depending on the preparation I'd like. Sometimes just grilling or searing it after letting it sit out for 30 to 60 minutes to heat up. If your sous vide machine is available you can just toss them back in there until warmed, probably 15-30 minutes, depending if they were in the fridge or freezer.

I've also heard of people reheating sous vide food in the sauce they're going to use, like marsala or a beef stock similar to when you cool a braise, store it overnight, and then reheat it the next day. It should keep it a lot more moist.