Sous Vide Straight From the Freezer | Using ingredients | Forum

Welcome to user forum for all things Modernist cuisine. This should be your first place to come for assistance--or to share your successes and insights--when trying recipes and Modernist techniques. The MC culinary team, as well as hundreds of fellow readers, are here to help. Anyone may search and read the discussions here, but you must register and log in to post. The MC team will give priority assistance to confirmed book owners, but will do their best to answer as many questions as time permits.

Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
Sous Vide Straight From the Freezer
December 17, 2011
4:43 pm
brianrob
Member
Forum Posts: 3
Member Since:
November 25, 2011
Offline

Has anyone tried cooking meats sous vide directly from the freezer by prepping and sealing ahead of time?  I'm curious if this has any unintended side effects on the final product vs. thawing first, then prepping, sealing and cooking.

Thanks,

-Brian

December 27, 2011
2:06 pm
Xandra
New Member
Forum Posts: 1
Member Since:
December 27, 2011
Offline

I never tried it, but I do not think it is a good idea. Because in the freezer the cells of the meet are slightly cracked. During cooking the moisture will release, and that is not good. You want to have moisture inside, to make it slightly juicy.

The temperature difference (temperature profile in the meet) will be to big, from -5 to 70C. You put a lot of stress in the meet. 

January 1, 2012
5:35 am
Srynerson
Member
Forum Posts: 13
Member Since:
October 28, 2011
Offline

brianrob said:

Has anyone tried cooking meats sous vide directly from the freezer by prepping and sealing ahead of time?  I'm curious if this has any unintended side effects on the final product vs. thawing first, then prepping, sealing and cooking.

Thanks,

-Brian

I don't know that it is possible to generalize about cooking all kinds of meat sous vide from frozen, but many amateur sous vide websites advocate pre-preparing cuts of meat with marinades, sauces, etc., then vac sealing and freezing them, for cooking from frozen later.  I have done it myself with both duck breasts and pre-cooked hamburgers and they both came out fine (just needed to sear the skin-side of the duck breasts to crisp them).  

April 25, 2012
7:15 pm
aaronmcauley
Member
Forum Posts: 3
Member Since:
December 11, 2011
Offline

I always cook steak and chicken sous vide directly from frozen. Works perfectly and removes the need for a long defrosting stage, which is essentially the same process.

 

You'll note the book recommends the best way to defrost meat is immersed in water in the fridge. For all intents and purposes that's the same process as cooking sous vide, just to a lower temperature.

 

I'm also fairly sure there's a part of the book (could be the chapter on the modernist kitchen, could be the meat chapter, can't quite remember) that states explicitly that you can and should cook meat sous vide from frozen.

September 12, 2012
11:51 am
Judy

MC Team Member
Forum Posts: 197
Member Since:
April 11, 2011
Offline

Not sous vide, but we do have a technique in Modernist Cuisine at Home, in which you freeze steaks, then sear them (on a pan or with a blow torch) and then cook them in a low temperature oven (about 200 F) for about an hour.

Nathan demonstrated this for the New York Times a few months ago: http://www.nytimes.com/2012/01…..&_r=0

Judy

July 28, 2013
11:39 pm
jb
Member
Forum Posts: 13
Member Since:
May 25, 2013
Offline

Using frozen meat sous vide should work. You do have to adjust the cooking times accordingly. If you use the excellent iPad app called SousVideDash, you can enter the starting temperature and select the sort of meat you are cooking and it will provide you with necessary information.

Forum Timezone: America/Los_Angeles

Most Users Ever Online: 249

Currently Online:
34 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

puit: 8046

nizel: 7019

kupel: 4627

good.card: 447

shopping_cvv2: 440

bbseller145: 378

Member Stats:

Guest Posters: 1

Members: 25354

Moderators: 0

Admins: 8

Forum Stats:

Groups: 5

Forums: 18

Topics: 705

Posts: 2487

Newest Members: jenncuisine, freerange, Morgs, hamid2034, sys-one, bnewendorp

Administrators: Wayt (10), Pear (0), Rich (0), Daniel (2), Judy (197), Scott Heimendinger (23), Scott (4), Caren (0)

Stay in touch

Enter your email to stay up-to-date with everything Modernist Cuisine.

css.php