SV from frozen in zip-lock

I poked around on the forum/website to see if this has been addressed before, but couldn't find something directly responsive.

I don't have a vacuum sealer, so I've been using ziplocks for Joule. They're the heavy duty freezer bags so I'm not worried about actually freezing food in them, but all the videos CS recently posted about cooking from frozen are vacuum sealed (or look to be). I was thinking the same water displacement method could be used and then just seal the bag (dry) and put it in the freezer, but I wasn't sure if this would cause problems on the cooking end for some reason.

Thoughts?

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Comments

rdj_245907

I've not had a problem cooking from frozen. I have used vacuum bags and freezer bags with no problem. Jus use the water displacement method with your frozen freezer bags. I have often taken frozen pork or chicken and put in at temp in the morning, gone out and removed and given a quick sear at dinner time.

Johan_Edstrom_5586

Cooking from frozen will yield better results than thawing it first.

wolfiegirl

Speaking of which, I'm about to drop a couple pre-seared, frozen burgers into the water for dinner tonight. Only way to burger!!

nasv

Why? I'm thinking of a scenario where I would choose to move a steak from freezer to fridge the evening before... why would that yield worse results than cooking from frozen?

Brandon_Byrd_40557

Rapid thawing in the SV bath reduces drip loss.

Matthew_Weston_376508

I guess I was more concerned with the potential problems with using a ziplock bags to freeze and cook instead of the vacuum sealed bags like I've been seeing. Doesn't sound like it's going to be an issue though. Thanks!

nasv

Thanks for the reply, Brandon, and pardon that my skull is thick on this topic... but what is "drip loss"?

Ron_784104

What do you mean by "put in at temp"?