BMUG
Assistant Cook
I’ve been cooking Sous Vide for a few years now but have always had a few questions. Found this forum and thought I’d ask.
1- I’ve got some ribeye steaks I vacuum packed and froze. The kids want steaks for Christmas Day so what they want they usually get. My question is seasoning- I normally just salt and pepper my steaks which I didn’t do before freezing. Do I need to thaw them take them out of their vacuum bags, season then immersion vacuum them to cook?
2- I’ve got an Anova Sous Vide heater. If I use the app I’ve always wondered if it’s working correctly. Let’s say for my steaks, I set it for 129° and 2 hours. The way the app works it starts the timer as soon as it started so if I put I frozen food in cold water it’s at temp a much shorter time than I would have thought it should be. Note i normally start with room temp steaks and warm water.
should I start the 2 hour timer once the water hits my target temp? Or?
I’ve tried asking Anova and just got canned answers. Frustrating…
1- I’ve got some ribeye steaks I vacuum packed and froze. The kids want steaks for Christmas Day so what they want they usually get. My question is seasoning- I normally just salt and pepper my steaks which I didn’t do before freezing. Do I need to thaw them take them out of their vacuum bags, season then immersion vacuum them to cook?
2- I’ve got an Anova Sous Vide heater. If I use the app I’ve always wondered if it’s working correctly. Let’s say for my steaks, I set it for 129° and 2 hours. The way the app works it starts the timer as soon as it started so if I put I frozen food in cold water it’s at temp a much shorter time than I would have thought it should be. Note i normally start with room temp steaks and warm water.
should I start the 2 hour timer once the water hits my target temp? Or?
I’ve tried asking Anova and just got canned answers. Frustrating…