hawknoah
Assistant Cook
Good morning,
I'm new to this forum but I'm guessing someone here might have an answer or thought on this subject, since I can't find this addressed anywhere else.
I have a Frigidaire Gallery electric wall oven with the Air Sous Vide feature, which I've been enjoying greatly and the recipes for traditional sous vide under water have all turned out great using the oven's air sous vide feature.
I know you can safely cook frozen steaks/chops/etc through traditional sous vide by adding 25% to the cooking time. What I'm trying to figure out is whether it's safe to cook frozen items through the Air Sous Vide method (when properly vacuum sealed, of course), or is this only safe to do through the water method? It strikes me that defrosting frozen items in water seems to be considered safer (I think?) than letting them just sit out at room temp, so I'm wondering if there may be a difference safety-wise.
Thanks in advance for any thoughts on the matter.
I'm new to this forum but I'm guessing someone here might have an answer or thought on this subject, since I can't find this addressed anywhere else.
I have a Frigidaire Gallery electric wall oven with the Air Sous Vide feature, which I've been enjoying greatly and the recipes for traditional sous vide under water have all turned out great using the oven's air sous vide feature.
I know you can safely cook frozen steaks/chops/etc through traditional sous vide by adding 25% to the cooking time. What I'm trying to figure out is whether it's safe to cook frozen items through the Air Sous Vide method (when properly vacuum sealed, of course), or is this only safe to do through the water method? It strikes me that defrosting frozen items in water seems to be considered safer (I think?) than letting them just sit out at room temp, so I'm wondering if there may be a difference safety-wise.
Thanks in advance for any thoughts on the matter.