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I am currently learning all the tricks of sous vide, and have had some great results. I'm hoping to use the cooker to thaw, and cook a protein while I'm at work. The idea is to add some Ice to the pot, as well as a vacuum sealed bag containing the protein straight from the freezer. I can monitor this throughout the day, and turn the cooker on once the temp reaches close to room temp and the meat is thawed. Then by the time I get home from work the cook will be complete (Minus searing) is there any reason this Is a bad idea? I.e. bacteria, texture, etc.
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- 8 months ago
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