Ice bath?

[kelbro]

Is it really necessary to drop the sausages in an ice bath after a Sous Vide poach? They aren't going to overcook. Does the ice bath help the casings get that snap?

Thanks

 

[DougE]

The ice bath is to stop the cooking and keep the casings from wrinkling. Once removed from SV, the residual heat will continue to cook.

 

[chopsaw]

They aren't going to overcook

I'm not worried about carry over . If you ran the SV at low temps like 140 , you need to get it cooled down to under 40 degrees and in the fridge . Baldwin has a section in his charts about cooling .

 

[kelbro]

I've been smoking at around 100 for 4 hrs and SVing at 152. Sausage usually hits 152 in about 30 mins. 10 min ice bath and then into the fridge overnight to bloom.