# Reheating frozen Sunday gravy in sous vide

**URL:** https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804
**Category:** Anova Precision® Cooker
**Tags:** frozen
**Created:** [August 20, 2016, 8:43pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804 "2016-08-20T20:43:28Z")
**Posts on this page:** 5
**Page:** 1

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### Author: ![nycinoc](https://avatars.discourse-cdn.com/v4/letter/n/b782af/32.png) [@nycinoc](https://community.anovaculinary.com/u/nycinoc)
#### Post date: [August 20, 2016, 8:43pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804/1 "2016-08-20T20:43:28Z")

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Hey folks,&nbsp;

  

I recently made a Sunday gravy with sausage and brajole and it’s been stored in an container in the freezer. Wondering if it’s a good idea to just drop the container in a sous vide bath for a few hours to heat up precisely without scorching. Anybody try this? Can’t seem to find alot on the internet on this one.&nbsp;

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### Author: ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [August 21, 2016, 3:13pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804/2 "2016-08-21T15:13:29Z")

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In my experience, the SV bath does quite well at reheating frozen sauces and thick stewed foods (ropa vieja or lentil dishes for example), but I’ve only done them in vacuum sealed bags. &nbsp;I would fear that a container might pop open or tilt over and spill. &nbsp;If you can transfer to a vacuum sealed bag I think you would be fine, just give it a few hours. I typically keep the temps below 165 F on reheats. &nbsp;

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### Author: ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)
#### Post date: [September 3, 2016, 9:16pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804/3 "2016-09-03T21:16:43Z")

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Freeze in mason jar next time 🙂

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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: [September 4, 2016, 2:28pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804/4 "2016-09-04T14:28:19Z")

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Rehaeating is a great use for the Anova. Prevents overcooking.

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### Author: ![Helen](https://avatars.discourse-cdn.com/v4/letter/h/a88e57/32.png) [@Helen](https://community.anovaculinary.com/u/Helen)
#### Post date: [September 10, 2016, 7:15pm UTC](https://community.anovaculinary.com/t/reheating-frozen-sunday-gravy-in-sous-vide/804/5 "2016-09-10T19:15:51Z")

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Mostly I just microwave on low.