Sous vide to reheat food from frozen.
Is there any negative effects to reheating frozen foods all the way back up to eating temp? Will they get soggy or lose their original texture? For example I have some fried chicken that I froze, but now I wondering if the sous vide trumps the oven in reheating them.
Is there any hard rules here? Certain foods don't work etc? Thanks!
I have done this with my smoked ribs for quite a while. I smoke them up until about an hour short of where I want them. Cut them into single meal size portions, vacuum seal and freeze. When I want ribs for dinner I pull out a pack and fire up the sous vide at 170. Drop the ribs in for about an hour. open the bag and add a bit of sauce and broil for about 5 minutes. Taste just like they came out of the smoker. I have also done this with brisket. I can't tell that it was ever frozen.
With fried type of foods with a coating, IMHO sousvide is not the way to go as the coating/batter/whatever will never get crisp the way you'd like. In terms of your general question however, I think sousvide is an AWESOME way of reheating food (or cooking food) straight from the freezer. I do this all the time with nearly no discernable difference from the original.
But again, fried foods? I think sousvide is the wrong way to go.
Fried chicken would be fine, as long as you also threw them in a broiler or toaster oven to dry out and crisp up the skin some. Otherwise, the breading is either going to get soggy or at the very least, soften up a bit. Probably.
Actually did a picanha comparison amoung charcoal grilled, fresh Sous Vide,and Sous Vide frozen reheat. Cooked for medium rare. All finished over the charcoal grill.
Had three friends and my wife do a blind taste. In terms of texture, appearance, and taste, all four of them surprisingly preferred the Sous Vide frozen reheated picanha. The only weakness was the grilled picanha fat cap tasted more depth of flavor.
Also side note. It pretty easy to tell a Sous Vide meat vs straight grilling due to lack of gradient of color
So Sous Vide frozen reheat is great. Especially reheating with other item like mash potatoes vegetables just set it to which Ever was Sous video lowest temperature and drop it by 2 degrees unless it’s already at 130.