Reheating Prime Rib Slices via Sous Vide
This is at least 50% of the reason I got this Sous Vide Supreme.
Every way I tried reheating my food, especially my Prime Ribs get them done too much for our tastes.
So I don’t have it down Pat yet, but it’s already better for reheating than I ever had before.
I tried one slice each time, slightly different each time, and I’ll show each one (Below).
There are 3 Separate Experiments Below.
This will be cutting down on my Sammies, because the other ways of reheating were best to be used in Sammies.
These come out like Prime Rib again. Nothing like buying a 6 pound Prime Rib & getting 8 Perfect Prime Rib meals out of it.
Enjoy,
Bear
These are the 3 Small leftover Smoked Prime Rib Slices I’m going to use in this experiment.
I marked them with 136° to make sure I remember to reheat at no higher than 136°:
I put a Pat of Butter in with each one when I vacuum packed them following the original Smoked Prime Rib Dinner:
This is what I’m using—Sous Vide Supreme (Water Oven):
Experiment #1
1” Smoked Prime Rib in 136° for 2 hours, and Not Seared:
Going in just like this, with the Temp Set at 136°:
I’’l be laying a big spoon onto of the meat to keep it from rising to the top:
Meanwhile Mrs Bear peels a couple Baked Taters for Pan Fried Taters:
No Searing done on this one. Looks a little Ugly, but it tastes just like it did right out of the Smoker (Awesome!!):
Here’s a Quick look at the inside, after 2 hours @ 136°:
And my final Plate with the first Reheated Smoked Prime Rib, along with Pan Fried Taters & Broccoli:
Experiment #2
1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared in a Pan
Slice of Thawed Smoked Prime Rib, with a big spoon keeping it from floating up:
Starting to sear in a pan, after 1 1/2 hours in a 134° bath:
#2 Completed & plated with Baked Potato & Green Beans:
Experiment #3
1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared with a Torch:
Fresh out of SV:
Dried & Ready for searing with a torch:
Searing with a Torch:
#3 After searing with a torch, and showing the Beautiful inside:
Final Plated Shot of #3, with Mashed Taters & Peas:
The Verdicts:
Experiment #1 was in 136° for 2 hours, and I didn’t sear it at all.
Didn’t look too pretty, because it wasn’t seared, but It tasted just about the same as it did fresh out of the Smoker when I smoked the whole Roast.
Experiment #2 was in 134° for 1 1/2 hours, and I seared it on both sides in a Pan.
It was Great, but it was slightly dry, I believe because it took me too long to get a decent Sear in my Pan.
Next time Hotter Pan for less time.
Experiment #3 was in 134° for 1 1/2 hours, and I seared it on all sides with a Torch.
It was just as good as #1, but it looked nicer due to searing the outside. Searing took a long time with my Torch.:
Final Thoughts:
These were all Great, but as for Taste, I’ll rate #1 & #3 as a Tie in flavor & texture. Both Awesome!!!
I’ll give #2 Experiment the Best Appearance, but the other two were better in taste & texture, due to #2 taking too long searing, which cooked the inside a little more.
This is at least 50% of the reason I got this Sous Vide Supreme.
Every way I tried reheating my food, especially my Prime Ribs get them done too much for our tastes.
So I don’t have it down Pat yet, but it’s already better for reheating than I ever had before.
I tried one slice each time, slightly different each time, and I’ll show each one (Below).
There are 3 Separate Experiments Below.
This will be cutting down on my Sammies, because the other ways of reheating were best to be used in Sammies.
These come out like Prime Rib again. Nothing like buying a 6 pound Prime Rib & getting 8 Perfect Prime Rib meals out of it.
Enjoy,
Bear
These are the 3 Small leftover Smoked Prime Rib Slices I’m going to use in this experiment.
I marked them with 136° to make sure I remember to reheat at no higher than 136°:
I put a Pat of Butter in with each one when I vacuum packed them following the original Smoked Prime Rib Dinner:
This is what I’m using—Sous Vide Supreme (Water Oven):
Experiment #1
1” Smoked Prime Rib in 136° for 2 hours, and Not Seared:
Going in just like this, with the Temp Set at 136°:
I’’l be laying a big spoon onto of the meat to keep it from rising to the top:
Meanwhile Mrs Bear peels a couple Baked Taters for Pan Fried Taters:
No Searing done on this one. Looks a little Ugly, but it tastes just like it did right out of the Smoker (Awesome!!):
Here’s a Quick look at the inside, after 2 hours @ 136°:
And my final Plate with the first Reheated Smoked Prime Rib, along with Pan Fried Taters & Broccoli:
Experiment #2
1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared in a Pan
Slice of Thawed Smoked Prime Rib, with a big spoon keeping it from floating up:
Starting to sear in a pan, after 1 1/2 hours in a 134° bath:
#2 Completed & plated with Baked Potato & Green Beans:
Experiment #3
1” Smoked Prime Rib in 134° for 1 1/2 hours, and seared with a Torch:
Fresh out of SV:
Dried & Ready for searing with a torch:
Searing with a Torch:
#3 After searing with a torch, and showing the Beautiful inside:
Final Plated Shot of #3, with Mashed Taters & Peas:
The Verdicts:
Experiment #1 was in 136° for 2 hours, and I didn’t sear it at all.
Didn’t look too pretty, because it wasn’t seared, but It tasted just about the same as it did fresh out of the Smoker when I smoked the whole Roast.
Experiment #2 was in 134° for 1 1/2 hours, and I seared it on both sides in a Pan.
It was Great, but it was slightly dry, I believe because it took me too long to get a decent Sear in my Pan.
Next time Hotter Pan for less time.
Experiment #3 was in 134° for 1 1/2 hours, and I seared it on all sides with a Torch.
It was just as good as #1, but it looked nicer due to searing the outside. Searing took a long time with my Torch.:
Final Thoughts:
These were all Great, but as for Taste, I’ll rate #1 & #3 as a Tie in flavor & texture. Both Awesome!!!
I’ll give #2 Experiment the Best Appearance, but the other two were better in taste & texture, due to #2 taking too long searing, which cooked the inside a little more.
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