One advantage of sous vide cooking is that you can have the food pre-cooked and frozen in sealed pouches in the freezer, ready to be reheated and served when necessary. As long as you reheat it below the target cooking temperature, your food will be perfectly cooked. However, when using this process you need to be extra careful with food contamination and follow all necessary procedures to ensure the food is safe to eat. If you are not sure about all the steps, stick to immediate consumption after cooking sous vide.
- When cooking sous vide for chill – freeze – reheat, make sure the food is fresh and is not contaminated, blanch or sear it and cook it long enough to pasteurize it.
- Once the food is cooked and pasteurized, chill it right away in an ice water bath (half ice , half water) for 45 minutes.
- Freeze it.
- Reheat it in sous vide water bath at a temperature equal to or below the target doneness temperature. You can use the same sous vide water bath to reheat food that has been cooked at different temperatures as long as you reheat them using the lowest doneness temperature of all the portions. Reheating takes about 45 minutes per inch of thickness plus 30 minutes if the food was frozen.
- Sear, season or smoke if desired.