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  #1  
Old 01-08-2017, 10:01 AM
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Default 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?
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  #2  
Old 01-08-2017, 12:03 PM
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If it's cooked and sliced then just thaw it out, heat and eat. Seems no different than microwaving leftover pizza.
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Old 01-08-2017, 03:09 PM
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145 assuming itís in good shape...piping hot :{)
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Old 01-08-2017, 04:23 PM
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Just curious, when reheating, what is a general guideline for time?


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Old 01-08-2017, 05:01 PM
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Quote:
Originally Posted by strength_and_power View Post
Just curious, when reheating, what is a general guideline for time?
Well..till itís hot.

Assuming fully cooked and stored safely that is.
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Old 01-09-2017, 02:15 AM
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Quote:
Originally Posted by Richtee View Post
Well..till itís hot.



Assuming fully cooked and stored safely that is.


Most informative post of 2017 thus far.


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Old 01-09-2017, 06:11 AM
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Quote:
Originally Posted by strength_and_power View Post
Most informative post of 2017 thus far.
LOL... well, I dinít really know how to put a time on that...
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Old 01-09-2017, 11:04 AM
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Quote:
Originally Posted by Richtee View Post
LOL... well, I dinít 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?


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Old 01-09-2017, 12:48 PM
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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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Old 01-09-2017, 12:57 PM
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Quote:
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!
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Old 01-09-2017, 01:27 PM
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Quote:
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
Thatís a neat resource! Thanks for posting!
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Old 01-09-2017, 01:29 PM
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Quote:
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 canít answer. Iíd 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?
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Old 01-09-2017, 04:23 PM
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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 140į 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.



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Old 01-09-2017, 05:07 PM
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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.
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Old 01-09-2017, 05:55 PM
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Depending on what it is, it shouldn't have to be heated.

When I Smoke Beef to 138į.
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.


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Old 01-09-2017, 08:16 PM
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Quote:
Originally Posted by HawgHeaven View Post
SV is a great way to reheat. I usually take it up to the temp I cooked the product at.
Quote:
Originally Posted by Bearcarver View Post
Depending on what it is, it shouldn't have to be heated.
That is the method I subscribe to...for instance, if it is a leftover hunk of steak that I have cooked to 134į, if I were to take it higher than that during the reheat, I would have effectively taken a med-rare steak and then sent it to medium. That isn't necessary...I would take it to the temp I cooked it to for the reheat, and SV is an excellent method for doing that. Bear is correct also...it doesn't need to be reheated. I love cold chicken, and roast beast slices cold or wrapped with some cheese...YUM!
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Old 01-09-2017, 10:14 PM
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Thanks all. It was a frozen chunk of sliced beef for beef sandwiched the wife was serving at a party. Frozen or cold was not an option.
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Old 01-10-2017, 01:40 PM
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Quote:
Originally Posted by BBQ Engineer View Post
That is the method I subscribe to...for instance, if it is a leftover hunk of steak that I have cooked to 134į, if I were to take it higher than that during the reheat, I would have effectively taken a med-rare steak and then sent it to medium. That isn't necessary...I would take it to the temp I cooked it to for the reheat, and SV is an excellent method for doing that. Bear is correct also...it doesn't need to be reheated. I love cold chicken, and roast beast slices cold or wrapped with some cheese...YUM!


Yup----Here's my favorite thing to do with Rare Roast Beef:
http://www.smoked-meat.com/forum/showthread.php?t=19823


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