I don’t know whether other people use their sous vide this way, but I figured I’d mention it. One of the very quickest ways to defrost frozen meat is to circulate water and you can set the device slow enough that it just doesn’t heat at all.
In this photo, I started with warm tap water, which is why the temperature is as high as it is. I’ll come back in about 40 minutes and it won’t be fully defrosted and the frozen meat will have cooled the water down to about 40°. .
This is especially great for times when you have a big chunk of meat frozen but you wanna cut it up before cooking it.
by TheDangerist
16 Comments
Starting with cool water would actually be better by the way :-). I’m just in a rush.
Using warm water — if you’re not going to cook it immediately afterward — risks some bacterial growth.
My Joule won’t let me set a temperature below 125
I just cook from frozen. Just add half an hour to an hour to the cook time depending on weight
I use mine to defrost all the time. Set the temp to 60 and let it roll
Yes, mine gets used as a defroster probably more often than sous vide! (Specifically for frozen items that I’m not cooking sous vide)
It’s also decent at cooling down canned beverages in an ice bath. I often forget about it if I put a warm drink in the freezer so this was a solution.
Yeah I use my steam oven to do the same. Great way to defrost.
Thaw. The word you’re looking for is Thaw.
I’ve used mine at work to soften butter for making compound butters and to pipe for service as well
Yes, but you may have to add some ice depending on the size of your tank and the temperature of your water.
That’s is a fantastic idea. My wife and I have this fun little game we like to play, we call it mama bird chirp chirp, where she pretends to be a mother goose and she sits on the frozen steaks to defrost them. Sometimes she’s there for hours just brooding our steaks, and I’ll watch her for a bit and she loves it when I throw seeds at her and such, but that’s usually only when we’re doing a roast. One time on Mother’s Day I think it was, I walked in while she was perched on a pack of sirloins like she was guarding the last eggs on earth, and she said she laid a pork chop. I would’ve asked more but she honks when I get too close. Wonder what that was all about. Anyway your idea is great but don’t think my wife would want to change our method. Thanks for sharing
I do this often, i set it to 65 degrees and throw some ice and in 20-30 minutes meat is thawed.
Mine doesn’t even go that low. (ノ｀⌒´)ノ┫：・┻┻
🙁
We salute you
I swear I use it more for defrosting than cooking and I use it for cooking a lot.
Agreed, set to 60 for an hour and thawed. Makes it great when you forgot your meat in the freezer.