Meats with Bone In

Pardon my amateur hour questions:

1. If I SV a bone in steak or pork chop, do I need to adjust my cooking time (i.e. let it hangout longer in the bath) or will it cook at the same rate as a boneless? Just want to make sure I get that 'perfect doneness' straight through to the bone!

2. Do meats need to come to room temp before I put them in the water bath for the timer to be accurate or can it go straight from the fridge, add some seasonings and immediately in?

3. I also have a Foodsaver vacuum sealer... for when I'm buying in bulk and freezing individual steaks, is it okay to pre-sear and then freeze the steaks?

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Comments

Johan_Edstrom_5586

1; Yes, add time. (Bone in has more yummy flavor usually - that's more due to fat and texture differences and can look much nicer)
2; No, cook from frozen and pre-seared is great. (This is a wife's tale and a common kitchen lore misconception).
3; Yes!

fisher23

+1 with Johan. I think he answered all your questions. For number 2, if frozen you do need to add some additional time, check it out in the cooking guides in the Joule app. You select fresh or frozen and it configures the time, usually about 30 minutes more but could be longer for a roast or thicker cut. I sear frozen meat all the time, you don't have to worry about over cooking as much.

hieu.do

Thank you!

hieu.do

Thank you! How much time do you usually add when there is a bone?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

+1 with the boys....and more importantly...that is really not an "amateur hour" question....there is very little mention of this, and it is questions like this that help everyone...keep asking..please

hieu.do

Thanks for the response! Excited to get started.