I’ve made [the recipe](https://www.seriouseats.com/sous-vide-tacos-de-lengua-tongue-recipe) a few times before, and it’s wonderful. But I’ve always used a fresh or fully thawed tongue. I have a really great looking tongue I’d like to use, but it’s fully frozen, and I won’t have time to thaw it completely before starting.
I know that in general sous vide from frozen is fine and just takes a bit longer, which is no big deal since it’s already a 24+ hour cook. But I was wondering if anyone has tried the recipe with a partially frozen tongue, and if they’ve noticed any difference in the finished product.
by vyme