# Lukewarm Food Temp

**URL:** <https://community.anovaculinary.com/t/lukewarm-food-temp/378>\
**Category:** Anova Precision® Cooker\
**Tags:** seafood\
**Created:** [March 23, 2015, 1:23pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378 "2015-03-23T13:23:58Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![jazzman161](https://avatars.discourse-cdn.com/v4/letter/j/d26b3c/32.png) [@jazzman161](https://community.anovaculinary.com/u/jazzman161)\
**Post date:** [March 23, 2015, 1:23pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378/1 "2015-03-23T13:23:58Z")

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Hey all. Just purchased by Anova precision cooker and starting to try various recipes.

The other day I made a steelhead trout @ 52 deg. C (125.6 deg. F) for 25 mins. The trout came out done and it was tender & moist but it was lukewarm. Halfway through the meal it was room temp. Not the most pleasant experience.

Now I know a lot of sous vide recipes call for a finishing/searing step, but I opted against it this time since I took the skin off to make crispy chips and didn’t want to put a crust on the fish. Is this how most people are getting that hot temp feeling into their sous vide food? With the last minute searing?

Thanks for any tips!

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [March 23, 2015, 1:48pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378/2 "2015-03-23T13:48:36Z")

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I wonder if this is more a serving issue rather than a cooking one. If the food is seared too long it will overcook. When I have fish I always serve it on very hot plates. This seems to help keep the food warm a bit longer.

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**Author:** ![adnewman](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/adnewman/32/470_2.png) [@adnewman](https://community.anovaculinary.com/u/adnewman)\
**Post date:** [March 24, 2015, 10:56pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378/3 "2015-03-24T22:56:58Z")

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Yes. I know exactly what you mean. I have these wilton armetale shiny aluminum serving platters that I heat up at around 100C in the oven and serve most fish off of those. It keeps the fish warm without any risk of overcooking.

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**Author:** ![simulacrum](https://avatars.discourse-cdn.com/v4/letter/s/f1d935/32.png) [@simulacrum](https://community.anovaculinary.com/u/simulacrum)\
**Post date:** [March 24, 2015, 11:01pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378/4 "2015-03-24T23:01:17Z")

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One big tip used by most restaurants is to heat up the plates that you serve on. Either on low temp in the oven or a couple of minutes in the microwave. When you serve food on nice hot plates you’ll notice it takes much longer to cool down.

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [March 24, 2015, 11:24pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378/5 "2015-03-24T23:24:00Z")

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You can also cover the fish loosely with foil until just before you serve it?