The Best Way to Reheat Roasts Sous Vide

The secret to avoiding holiday meal stress? A nice, warm bath. Not for you, silly! We’re talking about cooking your Thanksgiving turkey sous vide, way in advance! Call it a hot tub time machine. This foolproof method guarantees excellent results with none of the worry or stress that comes with roasting a big bird on the day of the big feast. It’s perfectly done, perfectly seasoned, indescribably tender, and it’ll stay that way for a week in your fridge. Just fire up your sous vide a couple hours before you’re ready to eat, warm that big boy up, and give it a quick sear to finish. The best part? It isn’t just for the birds-this technique works for all kinds of tough cuts of meat. So, the next time you’re planning a huge feast, do it stress-free with a little sous vide assistance. #sousvide #sousvidecooking #reheatingmeat #mealprep #thanksgiving #christmas #roast #partymealplanning #joule
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How to Reheat Using Sous Vide: chfstps.co/47A3CPt
Recipes:
Sous Vide Holiday Turkey: chfstps.co/3R2onhm
Homemade Honey-Glazed Ham: chfstps.co/47ELTqg
Win the Holidays With Herb-Crusted Sous Vide Prime Rib (Rib Roast): chfstps.co/40JSL3e
Buy a Joule Turbo: breville.oie8.net/XYmnK3
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[@merrymacmurphy]

Thanks!

[@philipp594]

If you would only sell the Joule or Joule Turbo in Europe ...

[@fabe61]

There's a whole bunch of immersion circulator sous vide machines available in Europe that will be functionally the same as the Joule :)

[@philipp594]

@@fabe61 Yes, but durability is questionable on most models. It's hard to find one, that is well made.

[@Hubris030]

​@@philipp594 I have my simple sous vide heater since 2017 and it's still going strong. Remember it's just a heating coil like a kettle attached to a temperature gauge - nothing fancy that worth more than 50e

[@philipp594]

@@Hubris030 Not really. It is a heating coil with a turbine and a thermal probe next to it.
The turbine or the drive is what mostly fails.
The heating coil will outlast you and me, the thermometer will only suffer if overheated (not possible in water).
So you need a quality high precision thermal probe and a good turbine design + proper manufacturing for it.
I think of sous vide like an extra heat source in my kitchen, I would use it almost every day and most likely break any other sous vide machine in no time. I would love to buy a higher quality sous vide machine, but even the joules are cheaply made in China ...

[@DoerakNL]

@@philipp594 Have you checked out Anova? I think it's a pretty durable brand but not sure

[@ask230]

And if it's not a tough cut? What if its a rib roast?

[@YaNKeeR_]

First!

[@gab.lab.martins]

"…up to *a week* "?!? No. Day before, sure. A week in advance, absolutely not. Yeah as long as it goes above 60ºC for a couple of hours it's technically pasteurised, but pasteurised ≠ UHT. It'll still spoil, or at least develop off-flavours. If you absolutely NEED to cook it days in advance (no idea why you would, but go figure), put it straight into the *freezer* after cooking, not fridge.

[@matejpanik2112]

you certainly can leave it in a fridge for couple days, the same you can do when you meal prep for the week... and for example sous vide is great for meal prep since you can cook for example a chicken breast in larger batch and then just sear one at a time and it turns out perfect, personally i wouldnt go more than 4 days, but a week should be fine.

[@Loncouverite]

100% fine, especially if you chill to fridge temp quickly and keep it in the same unopened bag.

[@Zelmel]

"Technically pasteurized" so pasteurized. It would be fine. Not ideal, but fine if chilled quickly and kept air tight. Maybe not if it's full of garlic or something that might have botulism but for this it should be fine.

[@satanismybrother]

I mean I’ve sous vide something then reheated it a week later. It’s not as good as fresh but it was fine.

[@edmayhew]

@@Zelmel You're reheating it - botulism is only an issue if you eat it cold, otherwise the toxin denatures around 40c.