Is there additional risk in cooking meat sous-vide from frozen?
I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from frozen?
Best Answer
The risk should be less, compared to the same food thawed in a fridge or in room temperature, since it should spend less time in the 'danger zone' or close to it.
In general I do not think the difference is much at all, especially if you thaw in the fridge.
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Quick Answer about "Is there additional risk in cooking meat sous-vide from frozen?"
Well from an obvious point of view, we should have no issues to sous vide frozen food. The only difference between frozen food and non-frozen food is that the frozen food is frozen and thereby have a colder starting temperature than ingredients that is taken directly from the fridge.Is it safe to 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.Can you go from freezer to sous vide?
Cook from thawed or frozen in the SousVide Supreme at the ideal (desired) cooking temperature, adding 30 minutes to the cooking time to allow for thawing in the water bath if cooking from frozen. Sauce or sear the food, as usual, if desired.Do I have to defrost before sous vide?
Do You Need to Defrost Before Cooking Sous Vide? No, you can cook frozen foods directly in a sous vide cooker without defrosting them first, assuming they are properly sealed.Frozen VS Defrosted Sous Vide Challenge! Debunking a huge Debate 🙂👊👊
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Answer 2
I believe this question was asked in the modernist cuisine forums, which I am having difficulty pulling up at this time, but I recall the answer being something to the tune of "no it is not any major risk because the surface of the meat will reach the bath temperature relatively quickly and the increase in the length of time in the bath will make up for the freezing" but i believe this may be a different story for ground meats since there is so much more surface area that will not be in contact with the bath initially due to the block it will be frozen into. I will update with links when I can access that site again.
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