SOUS VOUS ...SILVERSIDE SUNDAY 1ST JUNE 2014

The silverside had been left over from another meal , vacuumed sealed and frozen .
Dale is off to Melbourne for work this coming week and my bookings are full , I`m time deficient  and need time saving meals that look a million dollars and are full of  goodness and flavour.
Because the silverside has already been perfectly cooked  the meat only needs to be heated through and the juices thoroughly defrosted .
(always add the juices of the meat to the vacuumed package prior to sealing and  freezing ) .
Next step ...
Place the frozen packet unopened in a water bath .. I use a roasting pan  and fill with enough water to cover the enclosed meat ..

Now work out what time tea will be served ... for purposes of this exercise , tea will be served at 6.45 pm at Castle Garden tonight .....So at 1.45 pm I will place the water bath with meat into the oven set at 60 deg C ....
No you can`t use a slow cooker unless you have one that has an exact  temperature control other than low  / med / high .
The purpose is to warm through not cook.