This question is specific to large pieces of protein, roasts etc. I note many recipes call for an ice bath post SV. In some instances the rationale is to stop the cooking? What confuses me is that surely placing the SV'd item in the refrigerator/freezer will start the cooling process so low temp items (55c etc) will not continue to cook as the temp drops lower to the cooked temp. Am I missing something here?
Submitted July 05, 2016 at 06:12AM by Oztravels http://ift.tt/29kMbak sousvide
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