SV thaw/reheat pulled port time and temp question?

[sandyut]

I am thawing 1 LB of pulled pork in SV. I have it 155 degrees. One hour should be plenty right? or what is the best recommendation?

Like its in the bath right now.

 

[bregent]

I think 1 hour should be fine.

 

[sandyut]

Thanks brother!!!

 

[sandyut]

ok, I was in the kitchen posting, trying to throw together a quick supper and read websites about this - UGH so many sites come up on searching sous vide anything.

@bregent thanks again for the quick reply!

I am really loving the SV! seems like it opened up many options. this reheating and thawing at the same time without nuking food to death just sounds dreamy!

 

[sandyut]

PP on bacon mashers with slaw. pretty damn good "left overs"

 

[S-met]

SV is great for reheating without overcooking. Not quite proper SV, but I'll vacpac soup and freeze for camping. Reducees ice loads in the chest. Dinnertime is as easy as boiling water and dropping the bag in it for about a beers worth. Serving is as easy as a cutting the bag and pouring into a cup. Cleanup: dump water and toss bag.