John, you just saved my ass and my prime rib. We had to wait this year till Monday (negative covid test results) to have Christmas dinner with my kids and granddaughter. We have to travel for a couple of hours and then eat the next day. I wanted to have the prime rib ready for searing. and wasn't sure how to reheat it properly because I knew the oven sear alone wasn't going to cut it. So I'm going to put it in the fridge and then a cooler to get it there and back into the fridge. Next day sous vide at 130 for a couple of hours and then into the hot oven for a sear. This is going to be just fine I think. Thanks!
Alton Brown of Food Network used 3 or 4 1 inch stainless steel balls as a weight to help bags sink. You might try that next time. I have and it works perfectly.
@@JohnSanders I'm going to try it tomorrow. Cooked London Broil for 8 hours at 128° last night, and it's now in the refrigerator. Will warm it in the circulator, and then torch it for the finish. I bet it is going to be awesome! :-)
great job yeah i think i seen like two articles on re heating that's about it and a lot of them basically say not to re therm something like a steak or re therm chicken cause it'll take almost the same amount of time it took to cook the thing but you are right they never talk about re heating with the sous vide
Didn't watch his other video but I'm gonna assume it took way longer than 2 hours to cook it (something that big I'd cook for at least 10 hours and depending on what meat you have it can even take more than 24 hours), so reheating it in 2 hours is actually quite a lot faster I'd say. I only got my Sous Vide stick 2 days ago so I haven't done much yet but I know that a steak that took 2 hours to cook will reheat in 30 minutes. Also cooking and reheating supposedly isn't just better than microwaving, it also adds to the flavor
It is 18 X 22 X 3/4 thick, if I had it to do over I would try to get a thicker one, this one tends to warp if not dried and stored well, also would be able to sand one if it was say 1 1/2 thick. Glad to hear you enjoyed the video Frank and thanks for watching.
Outstanding methodology! I’m a mechanical engineer (heat transport guy) & passionate cook. 1) May I suggest 131F instead, because some folks like their Prime rib on the rare side and 134F would recook their roast up to medium rare. 2) The longer in the Sous vide bath, the less juicy, so minimum time is the ideal! Since our only mission is to reheat the perfect way every time is to squeeze out all the air(for speed), and use a probe as you do, or estimate time to reheat as a function of thickness. For example, a slice of prime rib may only take 20 minutes to reach 125F where the full roast may take 2 hours! 3) Wear gloves whenever handling meat on videos.😊 Keeps the haters away.
I would follow the directions on the bag... and maybe lower the temp 10 or 15 degrees but the main thing is to check them with an Instant read thermometer... hope this helps and thanks for watching!!!
@@JohnSanders thanks for replying! I have BBQ’ed Chicken wings that I will vacuum seal it tonight and want to reheat it on the weekend, so there isn’t a recommended temp... hence was asking.
I definitely didn't look at that thumbnail close enough...lol... I'm getting old... didn't notice you were asking about sous vide... but I will say chicken is a little tricky... there are websites available that might can answer better than I can just to be safe... has a lot to do with pasteurization... sorry for the lame answer though...
Bro, this is the best instructional sous vide video for reheating meat. Thanks a lot!!
John, you just saved my ass and my prime rib. We had to wait this year till Monday (negative covid test results) to have Christmas dinner with my kids and granddaughter. We have to travel for a couple of hours and then eat the next day. I wanted to have the prime rib ready for searing. and wasn't sure how to reheat it properly because I knew the oven sear alone wasn't going to cut it.
So I'm going to put it in the fridge and then a cooler to get it there and back into the fridge. Next day sous vide at 130 for a couple of hours and then into the hot oven for a sear.
This is going to be just fine I think. Thanks!
Glad I helped... sounds like a good idea...I hope your gathering goes well and thank you for watching!!!
Alton Brown of Food Network used 3 or 4 1 inch stainless steel balls as a weight to help bags sink. You might try that next time. I have and it works perfectly.
Nicely done!
Thank you and it works really well!!! Thanks for watching!!!
@@JohnSanders I'm going to try it tomorrow. Cooked London Broil for 8 hours at 128° last night, and it's now in the refrigerator. Will warm it in the circulator, and then torch it for the finish. I bet it is going to be awesome! :-)
@@unlisted773 it will be perfect...I promise, I still think nothing touches this method!!
great job yeah i think i seen like two articles on re heating that's about it and a lot of them basically say not to re therm something like a steak or re therm chicken cause it'll take almost the same amount of time it took to cook the thing but you are right they never talk about re heating with the sous vide
Yes it does take a while but the results are much better than using a microwave. Thank you for watching and commenting!!
John Sanders keep up with the videos
Didn't watch his other video but I'm gonna assume it took way longer than 2 hours to cook it (something that big I'd cook for at least 10 hours and depending on what meat you have it can even take more than 24 hours), so reheating it in 2 hours is actually quite a lot faster I'd say.
I only got my Sous Vide stick 2 days ago so I haven't done much yet but I know that a steak that took 2 hours to cook will reheat in 30 minutes. Also cooking and reheating supposedly isn't just better than microwaving, it also adds to the flavor
It does reheating very well... you cannot tell it from the original cook in my opinion...thanks for watching!!!
Nicely done, hey I like your cutting board sitting on top of the sink, what is the size of that ? I might get one, tkx
It is 18 X 22 X 3/4 thick, if I had it to do over I would try to get a thicker one, this one tends to warp if not dried and stored well, also would be able to sand one if it was say 1 1/2 thick. Glad to hear you enjoyed the video Frank and thanks for watching.
That’s a beautiful cutting board!
Outstanding methodology!
I’m a mechanical engineer (heat transport guy) & passionate cook.
1) May I suggest 131F instead, because some folks like their Prime rib on the rare side and 134F would recook their roast up to medium rare.
2) The longer in the Sous vide bath, the less juicy, so minimum time is the ideal!
Since our only mission is to reheat the perfect way every time is to squeeze out all the air(for speed), and use a probe as you do, or estimate time to reheat as a function of thickness. For example, a slice of prime rib may only take 20 minutes to reach 125F where the full roast may take 2 hours!
3) Wear gloves whenever handling meat on videos.😊
Keeps the haters away.
John- what temp would you reheat cooked chicken wings on?
I would follow the directions on the bag... and maybe lower the temp 10 or 15 degrees but the main thing is to check them with an Instant read thermometer... hope this helps and thanks for watching!!!
@@JohnSanders thanks for replying! I have BBQ’ed Chicken wings that I will vacuum seal it tonight and want to reheat it on the weekend, so there isn’t a recommended temp... hence was asking.
I definitely didn't look at that thumbnail close enough...lol... I'm getting old... didn't notice you were asking about sous vide... but I will say chicken is a little tricky... there are websites available that might can answer better than I can just to be safe... has a lot to do with pasteurization... sorry for the lame answer though...
Could you not say slice it and do individual bags to reheat faster if you had to rather than turning the heat up higher
Yes, it works excellent that way..Thank you for watching!!
I was gonna say id think you would want to avoid cranking that heat up youll just over cook your edges
can you use this in a metal pot?
Yes you can stick it in anything that can hold a good amount of water.
2 hours at 134 fahrenheit
That would work well on many items...Thank you for watching!!!