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Sous vide question
Posted on 5/24/23 at 8:19 am
Posted on 5/24/23 at 8:19 am
What do you think about pre-sous vide cooking meat, vacuum seal and freeze. I’m talking about chuck roast and such that take 24-36 hours of sous vide cooking.
Then just take out, thaw, reverse sear, smoke, etc.
Bad idea?
Then just take out, thaw, reverse sear, smoke, etc.
Bad idea?
4
Posted on 5/24/23 at 8:53 am to theantiquetiger
I usually vacuum seal -> Freeze > sous vide -> Sear
I think if you sv then Freeze then the meat might not carry over the same cooked through state. I don't really know though. I have seen directions where you can refrigerate after Sous Vide and finish cook later..
I think if you sv then Freeze then the meat might not carry over the same cooked through state. I don't really know though. I have seen directions where you can refrigerate after Sous Vide and finish cook later..
This post was edited on 5/24/23 at 8:55 am
Posted on 5/24/23 at 9:12 am to Saskwatch
My goal/idea is have several roasts that have been pre-cooked via sous vide. I knock out the 24-36 hr cook, so when I want to have a roast for dinner, I take one out, thaw, and then finish how I want to finish.
Posted on 5/24/23 at 9:32 am to theantiquetiger
How long does it take to thaw out and reheat an entire roast? Are you actually saving yourself time? It seems it would be about the same as just cooking it for the 24-36 hours. Either way you are having to plan ahead. Are you planning on slicing or shredding the roast before freezing? That would make things go a lot more quickly.
This post was edited on 5/24/23 at 9:33 am
Posted on 5/24/23 at 9:35 am to theantiquetiger
Why wouldn’t you just finish the cook, then vacuum pack and seal?
It would take just as much time it seems, since either way you would have to thaw, then reheat (oven would be best).
It would take just as much time it seems, since either way you would have to thaw, then reheat (oven would be best).
Posted on 5/24/23 at 9:37 am to theantiquetiger
yes you can throw them in the freezer after sous vide.
Posted on 5/24/23 at 9:40 am to theantiquetiger
These 96 hour cooks on the food board now are getting a little intense
Posted on 5/24/23 at 10:46 am to theantiquetiger
Just make sure whatever you sous vide is placed an ice bath (half ice, half water) for about an hour before freezing in order to plummet the temperature through the danger zone, which is 40-140 degrees. No food should sit in that temperature range for more than four hours. If you simply send it to the freezer, you're asking for trouble.
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