Frozen Meats/Marinaded

Hi, I am new to this forum, and this is my first post... I have had my Sous Vide since this past Christmas and was wondering if it is possible. Without compromise of... well just about anything. Can you drop frozen meats or frozen meats that are pre-marinaded into the Sous Vide? Are there exceptions? Increase in cooking time or temperature? Risks?

Trying to identify more time saving techniques. This is the NEW go to tool for everyone at home now and love it!

Please let me know your thoughts...

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Comments

tshewman

yes you can cook via SV with frozen pre marinated meats.

fisher23

Your time will increase, but not temperature when cooking frozen compared to fresh. And that time will vary on the thickness of the product you are cooking. If you ask a specific question on time and temperature I am sure one of us can help, but not knowing what you are specifically talking about I can't tell you. No additional risks when cooking from frozen. Usually, I marinade, cook and then freeze, then you are only warming it back up to finish and eat.

lfmichaud

The only compromise you have is using frozen meat. It won't be worse than using frozen meat any other way. You risk losing a little bit more liquid than fresh meat.

artstype

Just for clarity, is this product frozen IN the marinade, or was it marinaded, wiped off, and then vacuum sealed/frozen?

Cristian_266652

@Clay Ruede - In Marinade. @Louis-Federic - Thanks you for the reply. @ John Fisher - Assuming its a full chicken breast? OR 1.5" of rib-eye? How much additional time compared to the ChefSteps "Time and Temperature" Guide for a. chicken\ Light Meat\ Tender and Juicy. b. steak\ beef\steak\medium rare? @Todd Shewman - Love the straight forward response

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