I kind of want to explain this next video because I thought I was going to add it to the end of a sous vide filet mignon or beef tenderloin roast video I did and I was gonna make the video too long and it's really two different things because really what I want to show on this video is how to reheat stuff it's the sous vide is excellent for it and I I don't know why they don't advertise it as a feature because you'll soon I mean if you watch this video that the night I cooked it and if you look at the look back and find my video of the beef tenderloin the night I cooked up in the refrigerator that was a Sunday night well this is a Monday night when I reheat it and all I do is bring out the refrigerator drop it in the subete it takes a little longer because I went with low temperatures I wasn't in a hurry you're fixing the seat so it reheats it looks just like it does when you put it in refrigerator don't I really don't understand why they don't advertise it but that's something you can decide and you'll see what I mean though with the way it looks when it comes out just like it did when it went ends my point anyhow watch this okay real quick just to follow up it's Monday already and well I got people that's wanting to eat some of this so I'm going to show you the way i reheat the the line when that much is left because if you're going to eat it all at one time because I just can't bring myself to put one filet mignon roast in a microwave so what I'm going to do is I've got this set for 134 and I'm going to probe it with my temperature probe put it in that bag ease it down in that water and let it come to temperature and I'm telling you it really does it'll be really similar when you put it out of that water as it was when I put it in that refrigerator that this is one of the device one of the things that sous vide does better than people realize it reheats it thaws it defrost it does a lot of thing but reheating is ultimate I mean no microwave evolved but I'm going to shut up and get it started now let's always see how it works okay what I have is here's a clock it's 7:50 it's going to show you how fast it does it I've got the I've got the roast probe in the center it's 43 degrees at 42 degrees out of the refrigerator the sous-vide is set for 134 we're gonna try and get somewhere around our 132 you know something like they're just trying to get it back to a temperature where I want it without overcooking it now all I'm gonna do is set the bag in I'm not going to seal the bag I'm gonna try and hang it you know so I got this probe in it obviously so that's what I'm doing right now we're going to set this in try and sink and it may not sink all the way it doesn't have to you're gonna see it'll get warm really fast I'm going to clip this right here and help that in the water if I need to I'll put something on top of it but not going to need to all right so it's 751 43 degrees I'll be right back okay I don't know if I need to say it or not but I didn't spin it around about halfway and you can see it's a it's coming along we're somewhere around I don't know 45 maybe 50 minutes and it's at 94 so it came up 50 degrees in 50 minutes so pretty much a degree a minute is what you can figure now I think you could run the sous-vide a little hot a little hotter if you know you're not going to walk away and if you're in a hurry or something you can probably run it up to say I don't know whatever temperature you wanted to to make it go faster certainly better than microwaving and you might speed that up a little bit but you wouldn't want to walk away or be going and let it go pastor Tim you know that's how it's about at 134 if you've got an hour and a half two hours which I do you know there's no reason not to do it just like this yeah okay we're exactly at two hours and as you can see 1:27 think you can see it 1:27 here is the graph and if you do the math at the bottom at the top you see it's right at this roughly a degree of man so it really doesn't matter it's it's it works and like I said you got plenty of time you got plenty of time if you got it use it so this is a way better way than a microwave obviously now the thing is the reason I like this the best is because once you slice it it looks just like it did when you put in refrigerator I'm trying to make sure I got my camera set good for this so if you open this up it's no different than it was I mean you got to admit that is still you if you if you're a restaurant I believe you can reserve that that right there can be reserved as you know I'm not saying you would I'm just saying you could it's that good I mean it that's a it's an ultimate way to hate it so anyhow like I said it's something that I think some big companies just don't promote it's not only the reheating feature but everything from defrosting the thawing you know throwing things out or just reheating it's an excellent excellent way you know like everything the supers got a lot of features I've never seen them advertised that so yeah there you go that's how I do the second night of my filet mignon roast and that is a unbeatable this really is people don't understand I don't think people really appreciate how well that comes out and how good it is and once you do this once or twice see what I mean but anyhow is me jelly double-oh-seven calm or mr. jelly double-oh-seven on YouTube and y'all coming back to see me have a good night and come back