6 hours ago, gfweb said:I wouldn't do it. Great chance to dry out some of it because the surface will get way hotter than the temp it was cooked at.
Why not have the oven at 150?
But I can't see a reason why you couldn't sear then pop into a bag and put in the SV unit to reheat.
I don't want to sear the ribs first and then SV to reheat it, because the crust will get soggy. I don't have time to sear 10 pounds of meat after reheating by SV either.
The reason I'm using a 400F oven is because I plan on roasting veggies in the oven. I don't have time to roast veggies first, and then roast the ribs and duck legs separately.
I understand the surface of the meat may get hotter then 150F, but not by much right? Perhaps I should take out the ribs and duck legs at 130F? That way most of the meat will still be under 150F?
