Reheating Sous Vide Meat, Fish, and Poultry

Emily Farris
Emily Farris
May 11, 2022
Reheating sous vide protein to the perfect temperature is ridiculously easy using the Anova Precision Oven’s sous vide mode and included food probe. Because your food has already reached a safe temperature once (and we’ve all eaten leftover steak, chicken, and fish straight from the fridge, right?) the goal of this recipe is pleasantly warm food—definitely not overcooked. For most items, you can use the oven in sous vide mode at 130ºF (54.4ºC) with 100% steam and a target of 120ºF (48.9ºC). Notes: There’s some wiggle room with chicken; if you want it warmer, the internal temperature can end up around 135ºF (57.2ºC) and still yield fairly juicy meat. If your chicken has skin and you don’t want it to be soggy, you can cook without the steam or reduce it to 30%, but it will take longer to reach the desired temp as steam speeds up the cooking process (and keeps the meat from getting too dry). For fish like salmon and tuna, you can set your probe target to the original temperature and set the oven temp 10ºF (5.5ºC) higher than that. When in doubt, no matter what protein you’re rewarming, you can always use the original sous vide temperature as your target temp and set the oven 10ºF (5.5ºC) higher. The time it takes to reach the desired temperature will depend on the size and type of item you’re reheating, how cold you keep your refrigerator, and whether or not you’re using steam. In general, though, plan on at least 25 to 30 minutes using this method. If you’re in a hurry, you can also rewarm your sous vide proteins at a higher temperature with or without steam, as long as you’re using the food probe to monitor the internal temperature.
Serves
1
Prep Time
00:01
Cook Time
00:30
Reheating Sous Vide Meat, Fish, and Poultry
5 (4)
8701
Ingredients
Leftover sous vide meat, fish, or poultry
Steps

1. Preheat the Oven

Rack
This temperature is good for most sous vide proteins, but you can always use the original sous vide temperature as your target temp and set the oven 10ºF (5.5ºC) higher (see note).
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear

2. Insert Probe

Place the protein on a parchment- or silicone mat-lined sheet pan and insert the probe into its thickest part.
Insert Probe

3. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature (see note).
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
120°F Probe Target

4. Serve

Slice, plate, and enjoy!
Serve
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