sous-vide prepared food seems cold

I've recently been experimenting with sous-vide cooking. The results have been good, except that I find that the food can sometimes seem unpleasantly cold. Obviously I tried reducing the time between removing from the water and eating but this doesn't solve the issue completely.

For example, I cooked fish fillets at 50 degrees Celsius for 30 minutes. The flesh was beautifully medium-rare but after just a couple of minutes on the plate I found it far too cold for my taste.

Are there any techniques to heat up the food immediately before serving without over cooking it?

sous-vide

Best Answer

The core technique is prevent the food from getting cold.

With sous-vide and other low-temperature cooking methods, pre-warming your plates is essential. Also, sauces etc. should be pretty hot and you plate the coolest food (the meat or fish) last. Serve immediately.

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How do you keep sous vide meat warm?

The other simple way to keep sous vide food hot is to heat up your plates. Place some oven-safe plates into your oven then set it on the lowest setting it will go. This will keep your plates hot, which will carry over and keep your food hot for much longer.

How do you warm up food in sous vide?

Reheat the cooked food from a thawed or chilled state in the SousVide Supreme at the cooking temperature for 45 minutes per inch of thickness. If reheating from frozen, please allow an additional 30 minutes. Sauce or sear the food, as usual, if desired.

How do you know when food is done in sous vide?

The water pressure will force the air out of the top of the bag. Seal the bag just above the water line. Sous vide steaks at your desired doneness temp for at least 1 hour. Once the hour is up, your 1-2 inch steak will be done.

How long does sous vide take to warm up?

The higher the temperature and the larger the quantity of water, the longer it will take the sous vide to heat up. In general, your sous vide should take between 15-30 minutes to heat up.

Sous Vide Food Safety

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