Warming Up Food - LA VAGUE SOUS-CHEF Mode D'emploi

temperatures may develop toxins. Food should therefore be cooled to refrigerator
temperature (5°C or less) in less than six hours.
Refrigerated food can be stored for up to 7 days in a refrigerator at 3°C or less and for up to
one year in the freezer.
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Warming up food

Frozen Sous-Vide bags should not be placed in the warm Sous-Vide water bath as this takes a
lot of time to defrost and warm up. We therefore recommend taking the frozen food out of
the freezer about a day in advance and putting it in the fridge. The food should already be
defrosted when it is put into the water bath. Refrigerated pouches have a temperature of
about 5°C. They do not need to be heated to room temperature; this will only prolong the
warm-up time slightly.
To reheat, set the water temperature approx. 2 degrees below the original cooking
temperature. This should be between 57°C and 60°C for beef, pork and lamb and 63.5°C for
poultry. Thanks to the sous vide method, the food is not overcooked.
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