Rob Babcock
Head Chef
In a "take pouches out of the freezer and put them in the machine at 5:00am and have dinner plated and ready for 7:00pm"scenario would the machine have enough time to thaw, then fully cook the entrees?
.40
Hi, Forty Cal. It just so happens that I got an e-mail from SVS with some tips. I'll quote a short section of the newsletter concerning cooking from frozen:
There are two ways of using your freezer to save you time.
OPTION 1: Cook - Chill - Freeze - Reheat
- Season and vacuum seal batches of foods that cook at the same temperature and cook them all together to save time. (Beef, lamb, and pork together at 134F/56.5C to 140F/60C; white meat chicken or turkey together at 146F/63.5C; dark meat chicken or turkey together at 176F/80C.)
- When they've finished cooking, quick chill the pouches in an ice water bath (half ice/half water) for at least 30 to 45 minutes.
- Label with contents and date and freeze for up to one year.
- Reheat the cooked food from thawed or frozen in the SousVide Supreme at the cooking temperature for 45 minutes per inch of thickness. (Allow an additional 30 minutes if cooking from frozen.)
- Sauce or sear the food, as usual, if desired.
OPTION 2: Freeze - Cook
- Season and vacuum seal individual portions of meat, poultry, game, fish or seafood.
- Label with contents and date and freeze the pouches, uncooked, for use up to 6 weeks.
- 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.