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What's cookin?

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No one in Mn

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Re: What's cookin?
« Reply #1425 on: October 29, 2023, 04:50:38 PM »
Quote from: ThePAMan on October 29, 2023, 04:36:06 PM
Found this. Basically re-sous vide for a few minutes then sear.

https://www.kansascitysteaks.com/cooking-instructions/reheat-steak#:~:text=Fill%20your%20sous%20vide%20container,prefer%20a%20well%2Dseared%20steak.
Did you see this part ?
"If you cooked your steak thoroughly the first time, with a minimum internal temperature of 145°F, according to the USDA, you should be fine reheating your steak. It is also essential to store your steak in the refrigerator and consume it within three to four days to avoid bacteria growth that could cause a foodborne illness."
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ThePAMan

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Re: What's cookin?
« Reply #1426 on: October 29, 2023, 05:01:28 PM »
Quote from: Mn on October 29, 2023, 04:50:38 PM
Did you see this part ?
"If you cooked your steak thoroughly the first time, with a minimum internal temperature of 145°F, according to the USDA, you should be fine reheating your steak. It is also essential to store your steak in the refrigerator and consume it within three to four days to avoid bacteria growth that could cause a foodborne illness."

Figured I needed to reheat the next 3 or 4 days.

I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?
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ILLove1997

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Re: What's cookin?
« Reply #1427 on: October 29, 2023, 05:09:36 PM »
Quote from: ThePAMan on October 29, 2023, 05:01:28 PM
Figured I needed to reheat the next 3 or 4 days.

I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?

Sous vide cooks it you'll be fine searing it later
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No one in Mn

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Re: What's cookin?
« Reply #1428 on: October 29, 2023, 05:10:50 PM »
Quote from: ThePAMan on October 29, 2023, 05:01:28 PM
Figured I needed to reheat the next 3 or 4 days.

I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?
I think in your situation you want it cooked to 140° for a minute or so.
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Custard

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Re: What's cookin?
« Reply #1429 on: October 29, 2023, 10:17:21 PM »
This is the time it takes at a certain temperature to pasteurize meat. Reheat at 135 for an hour. Anything over that you’re gonna end up in medium land and we don’t want that.
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ThePAMan

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Re: What's cookin?
« Reply #1430 on: October 29, 2023, 10:20:52 PM »
Quote from: Custard on October 29, 2023, 10:17:21 PM
This is the time it takes at a certain temperature to pasteurize meat. Reheat at 135 for an hour. Anything over that you’re gonna end up in medium land and we don’t want that.

So I did them at 130 for 2 hours and then put them in the fridge. You are saying to reheat to put them in for another hour at 135? (And then sear?)
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Custard

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Re: What's cookin?
« Reply #1431 on: October 30, 2023, 12:31:27 AM »


I wouldn’t cook them at all until the day you’re going to eat them but if you must, sous vide at 135 and it’ll pasteurize them. Then warm them up via sous vide at similar temp.
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Custard

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Re: What's cookin?
« Reply #1432 on: October 30, 2023, 12:35:39 AM »
Quote from: ThePAMan on October 29, 2023, 10:20:52 PM
So I did them at 130 for 2 hours and then put them in the fridge. You are saying to reheat to put them in for another hour at 135? (And then sear?)

Yes throw in the sous vide for an hour at 135-136 for an hour or two (depending on thickness) then sear after. Dry thoroughly before searing.

The insides of steaks don’t have any meaningful bacteria, any bacteria present are on the surface. It’s why you can eat a seared steak that’s raw on the inside with virtually no chance of food borne illness. The sous vide you did at a sub 135 temp allows for a slight chance of issues if you don’t reheat properly. But we’ve got that covered.
« Last Edit: October 30, 2023, 12:37:39 AM by Custard »
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ThePAMan

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Re: What's cookin?
« Reply #1433 on: November 01, 2023, 03:28:06 PM »
Update: did sous vide 2 hours at 133 last night then seared for 2 minutes a side. I wanted some crust dammit! Still pink in the middle, but not below the exterior. Still tasted great. I'd call it medium.

Plan is to do an hour at 130 (the original 2 hour sous vide temp) and then sear for 2 min a side for the last 2 leftovers and see how that goes.

Feel free to warn me if I am looking at food poisoning.....
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Jobu

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Re: What's cookin?
« Reply #1434 on: November 01, 2023, 03:56:24 PM »
I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.

If she plays her cards right, she might even get this cock. We'll see.
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ThePAMan

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Re: What's cookin?
« Reply #1435 on: November 01, 2023, 04:09:22 PM »
Quote from: Jobu on November 01, 2023, 03:56:24 PM
I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.

If she plays her cards right, she might even get this cock. We'll see.

Playing hurt, impressive. Just don't get the cancer.
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Jobu

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Re: What's cookin?
« Reply #1436 on: November 01, 2023, 04:16:47 PM »
Quote from: ThePAMan on November 01, 2023, 04:09:22 PM
Playing hurt, impressive. Just don't get the cancer.

Seems unlikely. I've been eating it for over 27 years now.
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Judge Judy

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Re: What's cookin?
« Reply #1437 on: November 01, 2023, 04:34:44 PM »
Quote from: Jobu on November 01, 2023, 04:16:47 PM
Seems unlikely. I've been eating it for over 27 years now.

Maybe you’re not doing it right?! Michael Douglas sure was… 😂
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Re: What's cookin?
« Reply #1438 on: November 01, 2023, 04:47:44 PM »
Quote from: Jobu on November 01, 2023, 03:56:24 PM
I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.

If she plays her cards right, she might even get this cock. We'll see.

Wouldn’t go down on her though, don’t wanna risk getting cancer.
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ThePAMan

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Re: What's cookin?
« Reply #1439 on: November 01, 2023, 06:47:02 PM »
Update 2: 1 hour 130 then sear 2 min a side. Passive woman said her steak leaned closer to medium/medium rare and it did not taste like it was leftover. Mine looked like yesterday, more medium in the middle with more done under the surface. Still was good. Seemed to be more juices oozing out than yesterday.

Calling it a success.
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