Reheat Whole Fatty in Sous Vide?

[noggin]

Does anyone have any thoughts on reheating the fatty in a sous vide? I need to make a couple of fatties a couple of days in advance and will need to reheat them for breakfast for about 20 people.

I figure I can make the fatties and then refrigerate them. I can set my sous vide for 135 the night before I need them so it is ready to go in the morning. I can then put the sous vide in the bed of my truck, with the fatties in it, and take them to site. At site, I'll have about an hour of time to get the sous vide back up to 135.

 

[flatbroke]

I think it would be good. never had a SV though. but the concept of reheating seems well within the realm of reasonableness

 

[bmudd14474]

In theory that sounds like it would work. Be curious to see what others say.

 

[flatbroke]

practice run

 

[xray]

It sounds like it wil reheat no problem.

If you did a bacon weave, that may be a little soggy in the SV. It’s hard to say having never reheated a fatty.

Maybe give a quick sear for the bacon? Since you said you were at a site...maybe hit the bacon with a torch if you don’t have access to a cooking area or power.

Interested on what happens and what others say.

 

[Winterrider]

That would be my main concern is you certainly will lose the crispness of the bacon.

 

[SonnyE]

I see a lot of possibilities for disaster with trying to transport a bucket of hot water in the bed of your truck.
I think the reheating might even overcook your fatties.
But if it comes off, it should be good.

I agree with Flatbroke, Practice run if you can.

 

[motocrash]

In theory that sounds like it would work. Be curious to see what others say.

Maybe give a quick sear for the bacon? Since you said you were at a site...maybe hit the bacon with a torch if you don’t have access to a cooking area or power.

I'm with these Dudes.No SV here,but have enough experience simmering in vac bags to think the above cited are correct.

 

[noggin]

I see a lot of possibilities for disaster with trying to transport a bucket of hot water in the bed of your truck.
I think the reheating might even overcook your fatties.

No worries on disaster. I use a cooler with a lid and can strap it down well. I've done it a couple of times. Regarding overcooking, that's one of the great things about sous vide. You can overcook stuff in them, but it takes quite a few hours. So, if I smoke until 160F internal, I can put it in a sous vide at 130-140 for several hours to rehaat it and not worry about overcooking it. My real concern is what would happen to the bacon crispness. I reheat pulled pork and brisket often in my sous vide (I'm tired of typing "sous vide" now) and it basically kills the bark. I'm not sure what it'd do to crispy bacon.

So, maybe a trial run as suggested is what I should do. Or maybe I'll just wing it and see how it goes.

 

[flatbroke]

No worries on disaster. I use a cooler with a lid and can strap it down well. I've done it a couple of times. Regarding overcooking, that's one of the great things about sous vide. You can overcook stuff in them, but it takes quite a few hours. So, if I smoke until 160F internal, I can put it in a sous vide at 130-140 for several hours to rehaat it and not worry about overcooking it. My real concern is what would happen to the bacon crispness. I reheat pulled pork and brisket often in my sous vide (I'm tired of typing "sous vide" now) and it basically kills the bark. I'm not sure what it'd do to crispy bacon.

So, maybe a trial run as suggested is what I should do. Or maybe I'll just wing it and see how it goes.

I would try the bacon first. I fear it will be soggy

 

[SonnyE]

If your bacon is crispy, I think it will soften in the SV bags due to moisture.

 

[fivetricks]

I'd plan on removing the SV unit from the cooler during transport. Hate to see the electronics get wet.

I know, sounds obvious, but if I listed all the obviously dumb things I've done in life by overlooking basic details, well... You know

 

[oddegan]

I have reheated a half fatty in my SV. Works fine but alas the bacon is soggy.

 

[gmc2003]

Sorry no sound advice. I've always reheated in a microwave or oven. I wonder if the fatty would fall apart being bounced around in the back of your truck.

Chris

 

[noggin]

I'd plan on removing the SV unit from the cooler during transport. Hate to see the electronics get wet.

The electronics are actually pretty well sealed, so that hasn't been an issue. But definitely something to watch for!

I have reheated a half fatty in my SV. Works fine but alas the bacon is soggy.

Ahh, that's what I was afraid of. I suppose I can make it without bacon, should still be good. Or maybe make it with the bacon, but remove it before it goes into the sous vide. I can reheat the weave in the microwave and rewrap it. Worst case is they don't have bacon.

 

[oddegan]

If they are going to be breakfast fatties you might try frying the bacon first and then incorporating it into your filling. It won't stay crispy but the flavor will be solid.

 

[oddegan]

I'm tired of typing "sous vide" now

LOL. I got tired of fighting my phone's autocorrect and finally added sous vide to the dictionary.

 

[crazymoon]

IMHO I would wrap in tinfoil and reheat in the oven.