Cooking from frozen.

Mycroft_1708926

So I cook a bunch of stuff sous vide.

It is nicely vacuum packed so I bung it in the freezer.

Now - how do I deal with it on a per serving basis from frozen?

Defrost and then sear?

Sous Vide again ?

Neither? / both?

If I can get this sorted out then the whole process becomes much more useful.

montebello1964

Any of those will work. I prefer to freeze uncooked and then sous vide cook right out of the freezer (as a rule of thumb, increase time by 50% for something relatively thin like a steak). This avoids having to sous vide twice.