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Bob F

Bob_Fitzsimmons_357239

How do you cook frozen fish in sause vide

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Comments

brian_martin2001

First, you're going to want to thaw the fish. You don't want to put anything frozen, fish or otherwise, in a sous vide set up. After that, it's going to depend on the type of fish you're cooking.

fisher23

Please take the ChefSteps sous vide class. All the information you need is there.

seijoed

That's not accurate. Cooking from frozen works great.

fisher23

Agree, I do it all the time. Just add 30 minutes, depending to the thickness of course.

AngelArs_240456

It would be nice if you didn't completely do a 180 and change your response because now Johan and Johns response to your original statement doesn't make sense. Just saying....

AngelArs_240456

Hi Bob. Using frozen food is fine BUT there are several things to keep in mind. First, as John mentioned make sure that you give yourself the additional time needed to defrost the food and then to cook it.

It also depends on if you did the sealing or if the food came pre-sealed. If the food came pre-sealed (say for example Omaha Steaks) then you should NOT cook it Sous vide. Not because it’s frozen, but because the bags they use are not rated for cooking Sous Vide, and their bags when heated would emit toxic chemicals into the food. If you took their frozen steak out of their bag, and you then put it into your own Sous Vide safe bag, then it would be fine to cook Sous Vide.

Also sometimes the liquids that are frozen sometimes release more gases as they heat up. Usually this is just from moisture trapped in the bag. Add a little extra room in the bag and you’ll be fine.

brian_martin2001

What are you talking about?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Works like a charm for me and you can hold an extra hour before starting the cook remotely...or more if you add ice.

AngelArs_240456

When you originally stated that cooking frozen food Sous Vide was a bad thing.

Now when someone new reads the thread it looks like Johan and Johns response doesn't make sense...

tshewman

I respectfully disagree. Especially for fish that has been vacuum sealed. These bags are often similar to the ones we use and for the temperatures at which the fish is sometimes cooked (e.g. 113F) the amount of EA in the brief amount of time would be minimal (and I'm a bit of a cautious plastic freak).

AngelArs_240456

Hi Todd. I find it interesting that you used the word "often" and not the word ”always" in your reply - plus "similar" is not the same thing as "designed for Sous Vide" or “safe for Sous Vide”. Also of note is that extreme temperature is NOT needed for the toxic chemical leakage to occur. Salt and/or alcohol will also cause the same effect, so if the fish (or other food) has been salted in any way then you’re in the same boat (pun intended). Even BPA-free baby bottles and water bottles were tested and found to leak the toxic chemicals, most likely because they were improperly labeled.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/

It’s not just plastic bottles and bags that can have this effect, dental sealants and linings inside of metal cans use the same type of plastic, and they have been found to leak BPA at room temperature. Your example of 113F would leach much more of course. When the temperature rises the rate of leaching will also increase, but there is still leakage even at room temperature, which is why there is a water bottle (and baby bottle) concern.

Another variable to keep in mind is that it is not just temperature that effects this, it is also the length of time that something comes in contact with the plastic. In the 90 - 100°C temperature range the average rate of leaching is around 20 nanograms per hour. 100°C will increase the rate of BPA migration by up to 55-fold. Getting back to my original post, it was more in the light of “better safe than sorry” as I didn’t want anyone to be effected in any way by the toxic chemical leakage. If you feel safe cooking your food in a “unknown plastic” then of course that’s up to you, but to be prudent I would never do such a thing, especially since transferring the food to a known Sous Vide safe bag takes just a minute.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2254523/

brian_martin2001

I hope you will indulge this request. You disagreed with my comment that you should thaw frozen fish first. To your recollection, has the post that you responded to changed? I'm honestly confused, as i do not recall changing it, but stranger things have happened. Thank you for your time.

brian_martin2001

I hope you will indulge this request. Johan disagreed with my comment that you should thaw frozen fish first, which then you agreed with [Johan]. To your recollection, has the post that Johan responded to changed? I'm honestly confused, as i do not recall changing it, but stranger things have happened. Thank you for your time.

tshewman

Thanks Angel, have had the paper for some time (the whole paper and tables and supplemental material are a long read). The high-density polyethylene used in SV packaging required extreme "stressing" before chemicals with (EA) reached detectable levels. In other words, the plastics used in SV needed to by autoclaved, repeatedly microwaved, and so on before the researchers could detect potential molecules of concern. These are extremely different conditions than what occurs during SV cooking. Further, if we call the supplier (which many can) we can determine if it will be safe (if one knows their purveyor/source one may find they use very similar packaging). Of course the mouse that we use that it connected to the very PC we type from has direct skin contact for many hours a day and not likely to disuade us from using it.

seijoed

No, it hasn't changed, I don't get it either.

Brandon_Byrd_40557

This thread is classic. Let's keep the comedy going, gentlemen!

fisher23

Poor @Bob_Fitzsimmons_357239 he just wanted to know how to cook frozen fish via sous vide.