MrHiggins
Senior Member
One thing that seems convenient with cooking sous vide is the ability to freeze what you just cooked in the same bag you cooked it in. When you're ready to eat it (a month later), just defrost under water and finish the recipe.
I feel like I'm underutilizing this feature and am looking for suggestions.
For example, I bought 8 really nice looking thick-cut pork rib chops on sale yesterday at whole foods. I tossed two into each bag with a spring of rosemary and some garlic (salt and pepper, too) and cooked them at 140 for 3 hours. They're now all Frozen in their bags, ready to be thawed, dried, seared, and served with some sides on some weekday night.
Does anyone else do this? Want to share your ideas for frozen meals? Thanks!
I feel like I'm underutilizing this feature and am looking for suggestions.
For example, I bought 8 really nice looking thick-cut pork rib chops on sale yesterday at whole foods. I tossed two into each bag with a spring of rosemary and some garlic (salt and pepper, too) and cooked them at 140 for 3 hours. They're now all Frozen in their bags, ready to be thawed, dried, seared, and served with some sides on some weekday night.
Does anyone else do this? Want to share your ideas for frozen meals? Thanks!