nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Storing to Cooking

Lou_34544

I currently have a DorkFood DSV setup and use ziploc freezer bags and the water displacement method to sous vide small things like chicken breast. I would like to purchase a large flank steak, but I'm hoping someone can answer a few questions I have, primarily with regard to food safety.

I would like to cut the fresh flank steak into portion sized pieces, freeze individually, and thaw and cook as needed. If I bring home a large, fresh cut of meat, can I cut it into portion sizes, use water displacement to seal all of the portions in ziploc bags, and freeze them (to avoid freezer burn?)

Also, at this point can I thaw or cook from frozen in the same Ziploc bag, or should it be placed into a new bag, and if so should I use a different method for storing the meat?

Find more posts tagged with

Comments

seijoed

The prior. You take a frozen protein, pre-sear if you want, cook sous vide and finish.

lucasbodd

Sorry, just be clear, you freeze portion of raw pork, and than when needed cook it in the water bath with thermal circulator? Or are you cooking raw product, chilling it, freezing it and than reheating again in water bath with thermal circulator?

Brendan_Lee_56950

You are going to have to add time that's for sure, but that is going to depend on the size and shape of what your cooking. When I do it with say like frozen 1.5" porkchops I add an extra 45 minutes or so and that seems to work out fine. I wouldn't recommend cooking from frozen if you aren't using an immersion circulator though.

lucasbodd

How the cooking time would be affected if you cook from frozen?

Would you consider, cook-chill-freeze and than reheat frozen portion?

Lou_34544

Thanks so much for the prompt reply, I appreciate it.

Chris_Young_80640

You can cook straight from frozen in the same bag. Do it all the time. Cooking straight from frozen is usually the best approach from a safety standpoint and also for minimizing driploss of juices during thawing.