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Had a tri tip that had to be cooked but will be a couple days before we want to eat it. Cooked it yesterday cooled and put it in fridge.
If I reheated in SV and let it go for a extended period. (8-12 hours)Would it end up being tenderer or just mushy?
Had a tri tip that had to be cooked but will be a couple days before we want to eat it. Cooked it yesterday cooled and put it in fridge.
If I reheated in SV and let it go for a extended period. (8-12 hours)Would it end up being tenderer or just mushy?
You should be fine. 140 will reduce a chuck roast to mush but it takes 48 hours plus. In all reality you could have just reheated the steak after work, should only take about 1 hour at 140 to come to temp.
You may notice the meat being a little soft but otherwise should be fine. Personally I probably would have ran it at 131 for all day. That’s the temp where pasteurization starts and is bare minimum for food safety.