Go to the Article: You Can Cook Frozen Food Sous Vide Without Defrosting! Here’s How.
How long can you hold the meat once at temp in the Sous vide?
How can I defrost split chicken breast I’d like to roast it in the oven anyone ?
I’d like defrost the split chicken breast so I can toast it in the oven
Depending on the thickness, 1-2 hours should be fine. 24 hours and you will continue to cook them. All you really want is for it to come up to the desired temp, you don't need to hold it there.
I made the 24 hour sous vide short ribs and they were off the chart!! I froze half the batch. If I understand the process properly i should put them back in the sous vide for 24 hours at a few degrees less than i cooked them in order to reheat the frozen batch. Seems like a long time? Thanks
How do I defrost frozen chicken so I can marinate it before I sous vide it?
If I mix boneless skinless chicken breast with a marinade sauce, can I freeze them in the same Sous-Vide bag, in order to avoid liquid to be sucked up when vacuuming? Wil this bag last longer in a freezer in this combination and it is safe for consumption?
how do you do season meat that’s frozen
Take the recommended time for cooking fresh food and divide it by two, then add that number to the original fresh cooking time. So if you typically cook a one-inch steak for an hour and you want to cook a frozen one, you can calculate the cooking time with this equation: 60 + (60 / 2) = 90. Voilà! Your steak will cook in an hour and a half.
Or 60 * 1.5 = 90.
Why would you explain it in a much more complicated manner? "Take the recommended time and multiply by 1.5."
Yes I do it all the time
Can you thaw meats in the sous vide
How long do you cook frozen soup for 2
Did you find out the answer to this? I am interesting about the same thing...
Hi. Do you think that there’s an adverse effect of one Sears say a frozen lamb shank without thawing then Sv ?
I'm surprised and confused about what you said about thawing.
In all of the bbq books I read so far it is recommended not to thaw the meat under running water because a quick thaw causes the leakage of the meat's inner liquids.
The recommended procedure I learned is to thaw the meat in the fridge at 4°C for 24h before cooking.
Instead, in this article you suggest to dip the frozen meat straight in the warm bath (52°C for a steak, I presume) and start the sv cooking
What about the leakage of the inner liquids?
All I knew was wrong?
If u haven’t seasoned the meat pre freezing how best to get around this?
we Had a power outage. All of our beef has thawed. It is still cool to the touch. All but the burger is vacuum sealed. If I cook Sous vide will the pasteurizing process make the meat safe to eat? New quarter beef that we ate only twice. Opinions and any article references appreciated
I like my steaks med rare and hubby likes his med to well done. How do I sous vide this dilemma? Thanks
ABSOLUTELY AGREE!!! I have MANY of the same questions I am seeing here .. but you people DID NOT MAKE THE ANSWERS AVAILABLE TO ALL OF US! Why? Please do that.. As it is, I must ask some of these VERY SAME QUESTIONS ALL OVER AGAIN! 🥴UGHH😖
Can I take a cooked meal and freeze it and then use the sous vide to reheat the meal again?
Defrosting
Can ALL of these questions be answered so all of us can see the answers please?
Why can't I see any of the replies to get answers?
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.
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...
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?
What if you have meat sealed in a package without herbs or oil? Will it affect anything?
"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.
How long do i cook frozen soup?
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?
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
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?
Do you need to sear your meats prior to freezing or will searing after work just as well
In advance: Can I program the Sous vide to start at a certain time?
