How To Reheat Meat Without Ruining Everything
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Date: 2020-05-20
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Comments and reviews: 10
jared
im sometimes confused about re heating sous vide like i think i has pork tenderloin and we had some left and i was thinking of bagging it so i can re heat and i was just confused on how to do it the way they explain it on there website is so confusing but basically what i was talking about with someone is that basically you set the temp 3 to 4 degreees under the original and then you're just waiting for it to come to temp
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im sometimes confused about re heating sous vide like i think i has pork tenderloin and we had some left and i was thinking of bagging it so i can re heat and i was just confused on how to do it the way they explain it on there website is so confusing but basically what i was talking about with someone is that basically you set the temp 3 to 4 degreees under the original and then you're just waiting for it to come to temp
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Socrates
If I knew I was going to eat the leftovers the next day, I would not store the meat in the fridge. I would transfer all the dripping, sauces and meat to an oven tray and cover the tray with tin foil. This would let everything be at room temperature when I want to reheat it. Then I would put the oven on a very low heat, add to the juices around the meat and let it slowly be brought up to temperature I desire.
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If I knew I was going to eat the leftovers the next day, I would not store the meat in the fridge. I would transfer all the dripping, sauces and meat to an oven tray and cover the tray with tin foil. This would let everything be at room temperature when I want to reheat it. Then I would put the oven on a very low heat, add to the juices around the meat and let it slowly be brought up to temperature I desire.
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dantemike1
I am assuming these two assholes are trying to market this sous vide crap? Try this: wrap the meat loosely in tin foil, but seal it, leaving lots of air inside with the meat. Place in a cold oven, then crank the oven up to 325 degrees, on bake, and leave in the oven for 20 minutes. Take it out and the meat will be great. and you will not have to be buying crap from some snake oil salesmen.
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I am assuming these two assholes are trying to market this sous vide crap? Try this: wrap the meat loosely in tin foil, but seal it, leaving lots of air inside with the meat. Place in a cold oven, then crank the oven up to 325 degrees, on bake, and leave in the oven for 20 minutes. Take it out and the meat will be great. and you will not have to be buying crap from some snake oil salesmen.
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ShariSez1
This was a waste of time. The vast majority of Americans will never have a sous vide machine at home. Why should they? An expensive piece of equipment that has little use in the daily race of family life where dinner often need to be on the table in an hour or less, usual a lot less.
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This was a waste of time. The vast majority of Americans will never have a sous vide machine at home. Why should they? An expensive piece of equipment that has little use in the daily race of family life where dinner often need to be on the table in an hour or less, usual a lot less.
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Is
honestly my airfryer at 180 celsius for 4 or 5 mins from cold heats chicken through perfectly like it's fresh made. it's almost as good for red meat. You got to play around with the heat a few degrees and same with the minutes. You'll get the hang of it. btw i use a philips
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honestly my airfryer at 180 celsius for 4 or 5 mins from cold heats chicken through perfectly like it's fresh made. it's almost as good for red meat. You got to play around with the heat a few degrees and same with the minutes. You'll get the hang of it. btw i use a philips
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Beryl
What about covering with foil in a foil pan or similar, adding in 2oz of broth and placing in a 500F oven? The combo covering the meat and using liquid will keep the meat from drying out and the high temp oven can get the heat to penetrate. Would this work?
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What about covering with foil in a foil pan or similar, adding in 2oz of broth and placing in a 500F oven? The combo covering the meat and using liquid will keep the meat from drying out and the high temp oven can get the heat to penetrate. Would this work?
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TacticalOrbitalTaco
What's overcooked here is what people actually order in chain restaurants like Applebees. The other steak would have been sent back because the customer would say it's raw. That's just an observation. I like my steaks bloody, personally.
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What's overcooked here is what people actually order in chain restaurants like Applebees. The other steak would have been sent back because the customer would say it's raw. That's just an observation. I like my steaks bloody, personally.
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Daryl
i feel like ive entered the twilight zone when i watch this video. 30-40 minutes to reheat a steak in a pan? that thing would be a piece of charcoal! i let the steak sit out until it gets to room temp, then do 3-4 minutes total in the pan
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i feel like ive entered the twilight zone when i watch this video. 30-40 minutes to reheat a steak in a pan? that thing would be a piece of charcoal! i let the steak sit out until it gets to room temp, then do 3-4 minutes total in the pan
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Ian
I cooked a sirloin just now. Six-and-a-half minutes tops in the frying pan. Beautifully cooked medium rare. Pretty sure if I cooked it for forty-five minutes I would have had some nice ash for dinner. But what the hell do I know?
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I cooked a sirloin just now. Six-and-a-half minutes tops in the frying pan. Beautifully cooked medium rare. Pretty sure if I cooked it for forty-five minutes I would have had some nice ash for dinner. But what the hell do I know?
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tehkoalainsurgency
Makes you wonder. A little island like Manhattan, home of great restaurants and some demanding customers. How the hell did this clown make it this far by cooking steaks in 30/40 minutes? MEDIOCRE!
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Makes you wonder. A little island like Manhattan, home of great restaurants and some demanding customers. How the hell did this clown make it this far by cooking steaks in 30/40 minutes? MEDIOCRE!
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