Quick Chilling | Recipe by sousvidetools.com
One of the advantages of sous vide cooking for both the home cook and the restaurant chef is leveraging the cook’s time. With the water oven, it’s easy to cook a large batch of food (steaks, chicken breasts, salmon fillets, vegetables—whatever cooks at the same temperature will work) at once for serving later.
Food cooked sous vide not intended to be eaten right away needs to be brought quickly from the cooking temperature to below 41F/5C for storage in the refrigerator or freezer. This process is called quick chilling.
Prepare an ice water bath (half ice and half cold water) in a container large enough to hold the pouches of cooked food you wish to chill.
Fully submerge the pouches in the ice water.
Chill the pouches of food for at least 30 minutes, up to 1 to 2 hours or more for roasts or larger/thicker packets of food.
Add additional ice as needed to ensure that the water bath stays below 41F/5C throughout the chilling process.
When well-chilled, dry the pouches, label them with contents and date, and refrigerate for up to 48 hours or freeze.
Tip: You can use one or more reusable frozen ice packs instead of ice cubes to chill the water. Then simply dry them off and refreeze for the next use.