Freeze before sous vide or sous vide, defrost then sous vide
I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date.
Thank you.
Best Answer
This could work either way, and in part, depends on how you like to prepare them. Since you would likely cook them low temp for a long time to take advantage of the cooking technique, I would marinate or brine (your preferred preparation),sous vide, then freeze. That way, you would only have to thaw (or re-therm in bath) and finish (sear of some sort) to have a meal ready in less time than the original preparation
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Quick Answer about "Freeze before sous vide or sous vide, defrost then sous vide"
Sous vide and freeze is a great for meal planning with minimal effort. The faster the meat cools down and freezes, the higher quality the meat will be, so you can give it an ice bath after sous vide and before putting it in the freezer.Should you defrost before sous vide?
When you're cooking sous vide, there is no need to worry about thawing meat first; you just grab it out of the freezer, pop it in the pot of heated water, and prepare for delicious results. Below, find our complete guide to cooking sous vide food from frozen.Can you go straight from freezer to sous vide?
Cook using your sous vide machine either defrosted or straight from frozen at the required time and temperature, adding on 60 minutes if cooking straight from frozen. Sear as usual if desired.Can you sous vide frozen meat then refreeze?
Probably I wouldn't precook food sous vide to reheat later unless the cooking time was long, but if it is already done I would refreeze it. Basically you can't lose by trying it. Something cooked for 24 hours does not take 24 hours to reheat. Sous vide food is supposed to keep longer in the fridge as well.Can you start sous vide frozen meat?
Yes \u2013 you can sous vide frozen steak! And you're going to love doing it! It's super easy to cook frozen steak sous vide style and get the same results as cooking fresh steak.Frozen VS Defrosted Sous Vide Challenge! Debunking a huge Debate 🙂👊👊
More answers regarding freeze before sous vide or sous vide, defrost then sous vide
Answer 2
Freeze them already vacuumed in the sous-vide bags and thaw them in the sous-vide-tank. Just add some time to your usual time (i don't have values at hand).
Answer 3
I buy meat in bulk, add seasoning plus a little oil (about a teaspoon per steak is plenty), vacuum seal and freeze raw. Then I just pop them into a water bath to cook. You can also sous vide and then freeze. A lot of people do it this way. I suppose it depends on what you want: if you want a quick, convenient meal, sous vide before freezing (good for chicken breast, for example). If you want succulent, delicious steaks, chops, or ribs that you finish off the grill, I would freeze raw and cook all in one shot.
Since ribs are considered a tough meat, they benefit from a long cook. Here are a few tips: 1) For long cooks (more than about 6 hrs), do not salt the meat. Other seasonings are okay but not always necessary, as the meat cooks in its own juices and tends to be flavorful without any additions. 2) Beef ribs do well at 140F for 48-72 hrs. Pork ribs do well at 149F for 48-60 hrs.
Here are sous vide time and temp tables for proteins; this may help you in the future.
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