Go to the Article: You Can Cook Frozen Food Sous Vide Without Defrosting! Here’s How.
hi am Khaled
u r the extraordinary chefs i have seen wooooooooooooooooooooooooooooooow ,
can you send the materials and joule to SAUDI ARABIA???
@Khalid hastun this might be what you're looking for. What materials?
Just send it as ordered, already!!!
What about adding rubs to a frozen piece of meat (e.g. Porkloin)- how would that work?
In most your sous-vide recipes you use a greasy component such as Oil or Butter. Does it mean we have to add some oil or butter with the meat or fish prior to freezing it raw if we want to take it out of the freezer and drop it in the sous-vide set-up?
Actually works out very well when making an Oil Based Marinade. One thing I love to do is set-up chicken thighs and I'll freeze some batches with the overall flavors of Chicken Vesuvio as an example: Olive Oil, Garlic, Oregano, Pepper, Salt, dried parsley. Very simple and adaptable to ANY Italian, French (sub thyme or herbs d'Provence for oregano) or Grecian (add a bit of mint and marjoram) inspired recipe.
The oils will help to protect the protein when freezing and then you're "poaching" the protein in your marinade. You don't have to use it all in your final dish and you will still find that the myoglobin juices will separate from the oil, so it won't necessarily be a greasy dish.
This just for steaks/chops? Does the calculation work for say a big frozen roast?
Can you simply freeze the meat in the ziplocs with all the marinade + aromatics, so it can go from freezer to sous vide straight?
Sure you can, but since the ziplock bags are a little thinner than sous vide bags the plastic might get damaged in the freezer, as you may have sharp edges from ice in the freezer, that may cut a tiny hole in your bag.
As long as you make sure that the bag doesn't freeze in funny shapes and there's nothing grinding up against it and it should be ok. This is the main reason I usually don't freeze egg whites in freezer bags, as I found that anything less than sous vide bags tended to get punctured by the frozen whites.
When will joules be available for Europe??
I vacuum seal my food with a foodsaver before freezing it. Is it ok to use the food saver plastic in the joules?
I also use foodsaver bags to seal my food and I've had no problem using them with Joule
Are there any particular brands of sous vide bags you prefer or would recommend?
I get comments that the meats cooked sous vide get cold fast. What can I do to resolve this issue?
Can you explain a little more about your prep? How long before plating do you take it out of the bath? Do you sear it before or after cooking, or both or neither?
I think it's easier to think as you should take minutes and multiply it by 1.5.
Could you marinate the protein in lets say a mojo, freeze it, and go straight to sous vide?
If you have a restaurant, Sous vide is not so easy that you maybe think. The Health & safety are not so easy.
you have to report each cookings, read the temperature or better you have to show a report file to show /have evidence that the food is really in the right temperature and time .. a little bit expensive. I can't understand that people thinks, Sous Vide cooking is so easy. It is a kind of cooking and you have to know what you do and you have to show what you do.
The cooking bit is easy, it's only when you have to contend with health and safety laws designed for traditional cookery methods that it becomes only a touch more complicated, as you've shown. In the home though, you're the king and you decide what goes in and for how long. I can't imagine what could be easier to be honest, especially as you don't have to report to anybody (apart from the people eating your food, of course) when you cook sous vide at home. Keeping records ain't such a bad thing if it keeps people well and healthy
I'm prepping ahead some Salmon for a dinner party, would it be better for me to sous vide the fish first then run it through an ice bath and chill on the fridge before I sear it the next day or for me to freeze the fish then sous vide and sear it on the same day? Thanks!
I want to know if I can sous vide scallops without thawing them first. I saw a recipe for cooking scallops sous vide, and it would be so much more convenient if I could just add them to a vacuum bag and sous vide them I am most concerned about food safety.
I live a stone's throw away from Seattle , can I buy jule and app from you?
Sorry I forgot to say I live in Victoria BC.
it is possible i keep the food inside the freezer after i sous vide the food? and defrost when i need it?
I do this all the time -- I season then sous vide -- great for chicken breasts when you want to add a little protein to something -- I've also done this with steaks -- I would recommend using vacuum seal bags and not the ziplock bags -- but that is my personal preference since I have a sealer.
I read where the bag was supposed to be open to vent. Now it seems I am reading that the bag should be sealed. Which is correct/
You probably didn't read that in anything related to sous vide. You certainly don't want room temperature air getting into your bag and making the food cook unevenly, and an unsealed bag is just begging for a ruined dish if the open end slips into the water
In advance: Can I program the Sous vide to start at a certain time?
Do you need to sear your meats prior to freezing or will searing after work just as well
Any worry about freezing fish with butter and salt so it's ready to sous vide from frozen? I've heard you only want to salt fish right before cooking, so I don't know if a month+ in the freezer with salt will hurt?
I have a pretty successful 3 unit gastro pub. Have cooked Sous vide in the restaurants. Looking for the best precooked Sous vide proteins that come in frozen. Any recommended precooked brands or above average distributor programs? Thanks
Bob
What are the limits to cook frozen food? I understand the value to throw in frozen sealed foods of normal thickness but what about a thick, large roast over a couple inches diameter? How can one gauge when they are adding too much frozen food to heat the core to temp in a safe timeframe?
Even in restos, those issues ar mostly with cook and chill protocols. If you SV and serve immediately, it's still "easy"
How long do i cook frozen soup?
I add rub before freezing and vac sealing. After the sous vide cooking is complete, I blot the meat dry and add more rub before a quick sear on the grill or in a cast iron skillet.
"We’ve got more answers! Give us your best in the comments below.".... well that's obviously bs. Tons of good questions here and pretty much zero response from ChefsSteps. Your social media experts need fired and some who actually work hired.
What if you have meat sealed in a package without herbs or oil? Will it affect anything?
Can I & should I pre-season the meat (salt, pepper, garlic powder , fresh herbs, oil ect,) before vacuum packing and freezing my meat so I could immerse my meat in the water bath when it’s time to cook the meat from frozen state?
I don't agree about the answer regarding taste... Sous Vide does not enhance taste... Only control color and texture... Taste of proteins is a result of seasoning and Maillard reaction that does not occur in low temperatures... Do enhance taste you have to grill or mark the surface of proteins in butter or oil...
Uh, well thanks but ya'll need an editor. This is about two and a half times longer than it needs to be. Remove the fluff and the answer is: Yes, you can cook from frozen, just multiply the cooking time by 1.5.
