Here is a question out of left field.
Does anyone do 2 stage Sous Vide?
By that I mean cooking for say 40hrs at 62C and then cooling in cold water and put in the fridge for a day or so and then repeating the cooking again for another 8 hours at 62C then proceeding as normal.
A couple of times I have had a longish cook and had plans changed and had to store in the fridge and to serve I just heated up to the original cooking temperate I thought the taste and texture improved. I normally did this just for a half hour to get some temperature into the meat prior to browning.
Could it be that the transition from cold (~6C degree) to the final cooking temperature (usually ~60 degrees ) actually re activated some enzymes or some such, but their effects might be more pronounced because of the changes that already occurred?
One thing this allows is to cook several meals at one time. OK, its manual after the timer is set for the first meal but it means with the same run I could "overlap" and just put into the fridge.
Of course after the first cook its necessary to cool fairly rapidly to avoid the dreaded safety/time temperatures for bacteria growth.
