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Reheating /thawing temp for beef in souse vide?

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  • Reheating /thawing temp for beef in souse vide?

    OK champs while I research this I figure I would throw this out there.

    I have been told that reheating food must be taken to 160 for food safety.

    I have some precooked roast beef slices and juice that the wife was given at work. Everything is vacuum packed and the beef appears to be cooked well done and seasoned and sliced for Chicago style Italian beef sandwiches.

    Traditionally only the juice is hot and the beef takes a quick swim through the juice before it goes on the sandwich.

    But all of mine just cam out of the freezer yesterday and is still semi frozen.

    I think if I take it to 160 it will way over cook the beef.

    What's safe?

  • #2
    If it's cooked and sliced then just thaw it out, heat and eat. Seems no different than microwaving leftover pizza.
    sigpic

    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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    • #3
      145 assuming it’s in good shape...piping hot :{)
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Just curious, when reheating, what is a general guideline for time?


        Sent from my iPhone using Tapatalk

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        • #5
          Originally posted by strength_and_power View Post
          Just curious, when reheating, what is a general guideline for time?
          Well..till it’s hot.

          Assuming fully cooked and stored safely that is.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Originally posted by Richtee View Post
            Well..till it’s hot.



            Assuming fully cooked and stored safely that is.


            Most informative post of 2017 thus far.


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            • #7
              Originally posted by strength_and_power View Post
              Most informative post of 2017 thus far.
              LOL... well, I din’t really know how to put a time on that...
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                LOL... well, I din’t really know how to put a time on that...


                Let me see if I can rephrase,
                For a chicken breast cooked for 60minutes@146*
                Or
                Salmon fillet cooked for 30minutes@120*
                Or
                1" thick steak cooked for 120minutes@134*
                What would approximate reheat times and temps be?


                Sent from my iPhone using Tapatalk

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                • #9
                  This what I was looking for. More along the lines of what they teach at safe serve classes.

                  http://www.fda.gov/downloads/Food/Fo.../UCM328128.pdf

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                  • #10
                    Originally posted by nickelmore View Post
                    This what I was looking for. More along the lines of what they teach at safe serve classes.

                    http://www.fda.gov/downloads/Food/Fo.../UCM328128.pdf
                    Great info! Thanks for the link!


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      Originally posted by nickelmore View Post
                      This what I was looking for. More along the lines of what they teach at safe serve classes.

                      http://www.fda.gov/downloads/Food/Fo.../UCM328128.pdf
                      That’s a neat resource! Thanks for posting!
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Originally posted by strength_and_power View Post
                        Let me see if I can rephrase,
                        For a chicken breast cooked for 60minutes@146*
                        Or
                        Salmon fillet cooked for 30minutes@120*
                        Or
                        1" thick steak cooked for 120minutes@134*
                        What would approximate reheat times and temps be?
                        Well..that I can’t answer. I’d guess what..you would reheat to the same temps? or use a higher temp to faster raise the subject to serving temp?

                        It all depends on deltaTemp going in and the heat transfer characteristics of the subject I suppose.

                        Anyone got any insight here?
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          All I can add is that I did a crawdad and shrimp dinner with my kids this past weekend. It was a boil as fas as how the food is prepared.

                          We/I got takeout which I usually do and we had some leftover whole shrimp from the dinner. I was planning on doing these the following night.

                          So, in the past, I have taken the bugs and eaten them cold 24 hours later and had no ill effects. However, you don't get all the flavor and juices when they are cold but I still love them.

                          Last night, I put them in a SV bath for an hour at 140° and ate them. It was wonderful and again, no ill effects.

                          I don't know if any of this is worth anything but that's the way we do it.



                          Pete
                          Large BGE
                          Char Broil Tru-Infrared Commercial series

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                          • #14
                            SV is a great way to reheat. I usually take it up to the temp I cooked the product at.

                            I serve pulled pork at the Country Store, using a simmering pot of water, and dropping the flat, single serving, frozen bags into it on order. Done in 5 minutes. No one has died, nor put an eye out from this method.


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              Depending on what it is, it shouldn't have to be heated.

                              When I Smoke Beef to 138°.
                              Then slice it into "Rare Roast Beef" for Sammies.
                              Then Freeze it.
                              6 Months later I can still get a pack out & thaw it & use it in a cold Sammy with Horseradish.
                              It doesn't need to be cooked again, or heated.


                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

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