Reheating Fully Prepared Products

Each oven-seared Sous Vide entrée can be steamed or simmered within the package, and is ready to serve from pouch to plate. Our collection of entrées with sauce is ideal for immediate plating or adding an inspirational touch to your signature dish.

Braised Short Ribs Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating FROZEN PRODUCT (10°F):
Add 4 – 6 minutes to above boiling/steaming time.


Banquet Pack Short Ribs Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 22 – 25 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating FROZEN PRODUCT (10°F):
Add 5 – 9 minutes to above boiling/steaming time.


Lamb Volcano Shanks Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating FROZEN PRODUCT (10°F):
Add 4 – 6 minutes to above boiling/steaming time.


Pork Volcano Shank Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 17 – 21 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating FROZEN PRODUCT (10°F):
Add 4 – 6 minutes to above boiling/steaming time.


Veal Osso Bucco in Herbed Veal Demi Glace Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 17 – 20 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating Frozen Product (10°F):
Add 4 – 6 minutes to above boiling/steaming time.


Pork Medallions Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 13 – 15 minutes, or until an internal temperature of 165°F, remove from bag and serve.

Reheating FROZEN PRODUCT (10°F):
Add 4 – 6 minutes to above boiling/steaming time.


Braised Pork Butt Reheating Instructions

Reheating THAWED PRODUCT (34°F):
BOILING or STEAMING: Place thawed product in a pot of boiling water or steamer IN THE BAG. Reheat for 20 – 25 minutes, or until an internal temperature of 165°F, remove from bag, pull, add stock within bag and serve.

Reheating FROZEN PRODUCT (0ºF):
Add 10 – 15 minutes to above boiling/steaming time.

PULLED or PORTIONED AHEAD:
Defrost Pork Butt completely (36ºF).

Boil or steam Pork Butt [in the bag] for 5 – 7 minutes; just enough to heat reduced stock [Jus] through and melt the fat within [the fat is from the marbling within the meat that was not rendered off during our “Oven Sear”].

Open bag and remove Pork Butt; skim fat from top of Jus, still in the bag, if desired; using a ladle. Pour Jus into heavy bottom kettle on med/high heat [Sous Vide addition, you could add sauté of onions, mushrooms, Asian wraps, Burrito’s, Carnitas as well as BBQ sauce etc.].

Pull/shred the meat with the grain, (fastest, most sanitary with disposable gloves) or cut against the grain to portion.

Once your Pork Butt is sliced/pulled and in the pan [half 4 inch]; pour boiling Jus over Pork Butt; place half 4 inch stainless steel pan on burner covered for 2 – 3 minutes or until heated through, 165°F or above, then serve.

Pot Roast Reheating Instructions

THAW PRODUCT COMPLETELY (34ºF):
Boil or steam Pot Roast [in the bag] for 5 – 7 minutes; just enough to heat sauce through and melt the fat within sauce [the fat is from the marbling within the meat that was not rendered off during our “Oven Sear”].

Open bag and remove Pot Roast; skim fat from top of sauce, still in the bag, if desired; use ladle.

Pour sauce into heavy bottom kettle on med/high heat [Sous Vide addition, you could add pre reduced wine, sauté of onions, mushrooms, and or garlic etc. at this point].

With serrated knife; cut Pot Roast in half with the grain; stand half roast on flat side and slice against the grain; place in stainless steel half 4 inch pan; you also have the option to “pull/shred” the meat with the grain, fastest, most sanitary with disposable gloves.

Once your Pot Roast is sliced/pulled and in the pan; pour boiling Jus over Pot roast; place half 4 inch stainless steel pan on burner covered for 2 – 3 min or until heated through, 165°F or above, then serve.

Options: After the slice/shred of the Pot Roast, you could place Pot Roast in a full 2 inch stainless steel pan; pour Jus over and cool, then cover; this will allow you to “portion” and heat to order with a multitude of additions to create your signature entrée/appetizer.


**AFTER ENTRÉE IS HOT, OPEN BAG AND PLACE PORTION ON PLATE. THEN CLOSE TOP OF BAG AND SHAKE TO EMULSIFY/THICKEN THE SAUCE.**

BEST RESULTS ARE FROM DEFROSTED PRODUCT

Please feel free to contact Bonewerks Culinarte regarding our full line of natural glace and demi glace products.

1-800-542-3032