How to Quick Chill

Quick Chill Video Instruction for Sous Vide Cooked Foods

Prepare meals effortlessly with this simple trick, whether it is for a large crowd or for quick weekday meals. You can cook many servings of food in advance, quick chill them to store safely in refrigerator or freezer, and then reheat them for service on demand.

Watch this video to see how simple it is!

13 Responses to How to Quick Chill

  1. John Darpino says:

    I Have cooked roast beef and roast pork in my sous vide and put them directly into the freezer without first chilling them.
    Is there any danger in that? They are still frozen. I would not want to serve them if there is any chance of contamination. Please advise.

    Thanks,
    John D

    In Response: They are likely fine, since they are solid cuts of meat. The contamination on the vast majority of raw meat is on the surface and that would heat first and cool first. However, it’s a good idea for safety to quickly bring the food through the danger zone by quick chilling cooked food fully in ice water before refrigerating or freezing.

  2. john says:

    video doesn’t run on my Mac/Firefox???

  3. Gary Radish says:

    What is the preferred method for reheating refrigerated sous vide cooked food and frozen cooked sous vide food?

    SousVide Supreme responds: The best method is to reheat sous vide cooked food is in the SousVide Supreme itself, set at the preferred cooking or serving temperature. If reheating several items that cooked perfectly at different temperatures–for instance, a pouch of flank steak that cooked at 134F/56.5C and a pouch of potatoes cooked at 183F/84C–set the water bath to the lowest of the temperatures, in the example, 134F/56.5C and for long enough to heat through. Length of time, just as in cooking, is determined by thickness of the pouch and what’s inside it (all available on the chart found here.) With care, the food can be reheated conventionally, but particularly with foods that cook at lower temperatures, such as meats and fish, stove top or microwave reheating can result in overcooking the perfectly cooked results.

  4. Gary Radish says:

    Still confused. With the example of a flank steak, that has been refrigerated, how long would it take to get it back to preferred temp (134)? If you mean to go by original chart for time, what’s the difference in just waiting to cook it when I need it? And frozen, thaw in refrig then back in sous vide?

    SousVide Supreme responds: It will take about 30 to 40 minutes for a 1/2 to 3/4″ piece of meat to heat through to the center from refrigerated temperature. About 45 minutes to 1 hour for a 1″ piece. That said, it will take about 8 to 24 hours to perfectly cook and tenderize that same piece of meat, but at 30 to 40 minutes, even on the first go, it will be heated through, just tough still. (A tender piece of beef, such as tenderloin, will be perfect as soon as it’s heated through. It needs no additional time to tenderize.) That’s what I mean about ‘thickness’ dictating minimum reheating time–all the tenderizing will already be done, so you reheat it as if it were that thickness of a fork-tender cut of meat. All of sous vide cooking is an interplay of time, temperature, and texture. From freezer, give a 1/2 to 3/4″ piece of meat about 15-20 minutes to thaw and a 1″ piece about 20 to 30 minutes.

  5. Ryan Cameron says:

    I have been using the quick chill method after cooking several pouches of vegetables so that they can be frozen and used later on, however, I’m finding that the vegetables come out mushy when reheated, especially broccoli. Any tips on how to better prepare it for using at a later point in time?

    SousVide Supreme responds: Unfortunately, veggies don’t freeze well, regardless of how you cook them.

  6. Jordan van haaren says:

    After the initial cook period of meat especially do you have to open the pouch and pat down, re seal, etc? Or can you simply refrigerate with any juices and marinade in the pouch?

    SousVide Supreme answers: You can simply refrigerate with any juices in the pouch for up to several days or in the case of meat, freeze indefinitely.

  7. Ian Butcher says:

    If meat was,frozen and,then thawed and cooked sous vide,can it be re-frozen afterwards?

    SousVide Supreme responds: Yes, but be sure it’s been properly quick chilled in an ice water bath after cooking and quickly frozen thereafter.

  8. Morten Knudsen says:

    For how many days will food that has been quick chilled, be OK in the refrigerator ? (for instace a lamb culotte or pork chops)….

  9. SousVide Supreme says:

    If properly quick chilled and immediately refrigerated at 40F or lower it should be good for several days. Frozen immediately good for months!

  10. JW says:

    if you are searing after taking the bags out of the sous vide, is quick chilling still necessary for the leftovers? for instance, if i make chicken breast in the SVS, then sear them to eat, can I just put the leftovers in the refrigerator without a quick chill? thank you!

    SousVide Supreme responds: After the hot sear, it should be fine to put sous vide cooked foods into the refrigerator without quick chilling. But as with all leftovers, it’s best to eat them within a day or two or to freeze them.

  11. Nancy S says:

    I just got my oven and was suprised at requirement and the length of time needed to chill bath portions to be stored for layer as well as the added length of time to reheat. Especially ensuring there is ample ice refreshed during the. 30-60 min chilling time. Would it be ok to just put the ice bath pan with the meat directly in fridge? Or must it remain in the ice bath one the counter the full time.

    SousVide Supreme responds: It depends on the thickness of the meat in question and how hot it was cooked and how much of it there is. For something thin, such as a chicken breast or 1″ steak, it would be fine to put quick chill in ice water in the refrigerator. For many steaks or a ham, large roast, or something similar, the volume of heated meat could pretty quickly melt the ice and then raise the temperature of the refrigerator, which you wouldn’t want. Your goal is just to get the piece of meat or vegetable or fish quickly through the danger zone, however you can most easily accomplish that, and that completely depends on how thick the food in question is, just as it did for cooking it. We, personally, keep a stack of reusable cold packs in the freezer to use in quick chilling.

  12. Anonymous says:

    When doing long cook periods, such as 72 hour short rib, is it possible to break into smaller chunks using the quick chill method? i.e. 24 hours/quick chill/24 hours/quick chill/24 hours?

    SVS Responds: Yes, likely so, but we can’t surmise what the purpose of 3 such episodes would be?Can you elaborate on why you’d want to do this?

  13. cb says:

    I don’t have an ice-maker in my fridge, so the ice supply is limited. But you seem to say that frozen ice packs can also be used to augment the ice. That would help!

    I understand why quick-chilling meat and fish is important, but I’ve been making carrots and parsnips and such without chilling at all, just refrigerating what I don’t eat, and I’m fine so far. Is this because vegetables don’t post contamination risks? Thank you.

    SousVide Supreme responds: Ice packs are fine to use. quick chilling is important in foods that are cooked and not served — ie, the cook, chill, hold scenario — and in the case of sous vide cooking, foods that remain in the pouch. If you have opened the pouch to serve, you can just refrigerate your left over foods as you would foods cooked some other way. Vegetables, actually, pose a bigger risk of botulism than proteins do, so regardless of how they’re cooked, you want to serve them hot, not leave them sitting out for too long at room temperature, and store left overs in a good cold refrigerator to be eaten in a couple of days.

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