Yesterday I made a long cook and, since I had space in the water tank, I added a bag of bone in skinless chicken thighs that I cooked from frozen for a total of 3 hours “just to be safe”, so they’re pasteurised.
I then moved the bag in an ice bath for one hour and now the thighs are sitting in my fridge for later consumption (within 2-3 days).
I have now almost understood most of the SV cook things (I still have some doubt and insecurities though) but I’m missing one thing and it’s the SAFETY of the reheating process via sous vide.
Is it really necessary to reheat the food this way, apart from the controlled temperature?
From a safety perspective, what happens if I open the bag and remove my pasteurised food and leave it on the counter for say half an hour and then sear it in a hot pan? The food is already cooked and virtually 100% clean since I have stored it in its closed bag.
I had this doubt because I was thinking that reheating my chicken thighs to the cooking temp (74C) would take circa 1 hour based on their thickness and it would be more convenient for me to pat them dry and leave them on the counter for some minute and then sear everything in hot oil, definitely for more time rather than the “flash” sear I would perform with freshly sous vide made food.
Does the SV reheat have a safety purpose on already cooked meat or can I experiment with the “reheat in the pan” method safely? I mean if the worst thing that can happen is eating a little cold chicken (that has been cooked thoroughly) I can deal with this.
If doing this would cause health problems then it’s a no no of course, but first of all I need to understand the logic behind this process because that’s how my brain work. Yes it’s energy consuming but I can’t help myself.