Cooking sous vide from frozen?

Forgive me if this question has already been addressed somewhere... I've done lots of sv cooking, with meats, veggies, seafood, ice cream bases, but always from fresh ingredients.

I was wondering if it was possible to cook meat, specifically chicken breasts, directly in a water bath from frozen, or if the meat had to be thawed first. Please let me know what you think.

It would be so much easier to just bag up these breasts with some aromatics and plop them in the bath without having to wait for them to thaw first, but I don't want to invite disaster unnecessarily.



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