Sous vide with Tony Botella

[Sol Damiani]

Hey there Chef Edgar!👋

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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’ll bring @sussan_scoolinaryteam to this thread so she can help us with your question.

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[Sussan Estela Olaya]

Hi Edgar.

You can cut and serve the sea bass directly after cooking it sous vide if the temperature and time have been correctly set to ensure safe and even cooking. However, cooling and reheating, as recommended by the chef instructor, has its advantages:

Cooling first and reheating later:

-This technique helps to set the juices and prevents the fish from falling apart when cutting.

-It’s useful if you need to prepare the dish in advance or are managing several preparations simultaneously.

-Quick reheating avoids overcooking the fish while bringing it to the right serving temperature.

Serving directly after sous vide:

This is entirely valid if you plan to serve the sea bass immediately. Just make sure to cut the fish carefully to maintain its integrity, as it may be more delicate right out of the sous vide.

Recommendation:

If you are following a specific technique taught by the chef instructor, it may be helpful to practice the suggested method (cooling and reheating), as it optimizes control over the dish in a professional setting. However, if you’re cooking at home and time is a factor, serving it directly is also a valid option.

I hope this information is helpful.

Best regards.