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Leftovers - an underappriciated aspect of sous vide.

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Leftovers - an underappriciated aspect of sous vide.

Old 03-03-2020, 04:59 PM
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Default Leftovers - an underappriciated aspect of sous vide.

Sous vide is an awesome cooking technique. Aides in precision cooking, particularly for a crowd. That’s said, there is another aspect that makes it worthwhile all on its own. Leftovers. Particularly any that are naturally cooked in a lot of moisture. Many soups, roasts, etc.

short version. Cook them however you normally do. Eat meal # one as normal. Stick your leftovers in ziplock freezer bags, and sous vide at 150 for an hour. Then refrigerate (without opening the bag) for up to 2-3 weeks. You are essentially pasteurizing the food.

This is a nice process to enable you to overcook in terms of quantity, without getting in a leftover rut. In my families case, I know that due to work schedules and kids activities Monday’s and Wednesday’s have to be quick turn meals. Some weeks that’s crockpot meals day of. Other weeks it’s the leftovers from prior crockpot of other reheat friendly meals that have been saved via pasteurization. Nothing wrong with freezing them either. Just not necessary if you plan to eat within 2-3 weeks.
Old 03-06-2020, 05:23 AM
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It's also perfect for reheating meats without drying em out. I throw some single servings of brisket, bbq, whatever into zip locks and freeze em. Throw em back in the sous vide when ready and they're as good as when they came off the smoker.
Old 03-07-2020, 06:25 AM
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Originally Posted by NC Mike View Post
It's also perfect for reheating meats without drying em out. I throw some single servings of brisket, bbq, whatever into zip locks and freeze em. Throw em back in the sous vide when ready and they're as good as when they came off the smoker.
absolutely. Do exactly this. For items such as brisket where a crust is desirable, a minute or two under the broiler in the toaster oven does the trick.

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