Pate en Croute Questions

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MattyBear
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Registered: 07/04/13
Posts: 204
Last seen: 6 years, 3 months

Re: Pate en Croute Questions

[Re: rxb]
#21504344 - 04/05/15 12:36 AM (11 years, 6 months ago)

I get that, but like I said that one was great, juicy and delicious. SV'd then reheat in oven, then sear. I will say I prob wouldn't have that luck with breast meat, but the fat content of the thight prob. saved it from drying out.
I do however see the problem.
They were over cooked in the thermal circulator

So let me get this straight.
I SV and Shock.
Then when a ticket comes in, I SV to bring up to temp then sear and serve.

So how do I know how long a product needs to reheat in the thermal circulator after the initial SV and shock?
Can i go by inches of thickness? (i.e. 2" thick ballotine needs 20min and 1" pork chop needs 15min.) Is that right?

--------------------
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rxb
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Registered: 08/24/13
Posts: 15,179
Loc: FREE PSYCHONAUTICA
Last seen: 2 years, 1 month

Re: Pate en Croute Questions

[Re: MattyBear]
#21504440 - 04/05/15 01:08 AM (11 years, 6 months ago)

Quote:

So let me get this straight.
I SV and Shock.
Then when a ticket comes in, I SV to bring up to temp then sear and serve.

no

day 1... prep SV

ticket ... unbag and finish.

EOS ...

take remaining bags... shock... and chill below 40

day 2 .... toss bags in SV about 2 hours b4 service... following space guidelines for SV.

ticket ... unbag and finish.

the quality should be EXACTLY the same maybe a bit better the second day.

beyond THAT i would expirament because i've never tried a 3rd heating with SV and i would fear various things.

BUT I DONT KNOW. because im all gimpy and can no longer work a line my methodology is....

SV... freeze.... thaw in SV... use. a month later thaw more in SV and use.

--------------------
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. i cleaned a mold contaminated live culture and saved it. (might have useful applications)

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rxb
n00b-sabot

Registered: 08/24/13
Posts: 15,179
Loc: FREE PSYCHONAUTICA
Last seen: 2 years, 1 month

Re: Pate en Croute Questions

[Re: rxb]
#21504442 - 04/05/15 01:09 AM (11 years, 6 months ago)

Quote:

So how do I know how long a product needs to reheat in the thermal circulator after the initial SV and shock?
Can i go by inches of thickness? (i.e. 2" thick ballotine needs 20min and 1" pork chop needs 15min.) Is that right?

YES. and guidelines for this all over the net.

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