Can I Freeze it after Sous Vide?
In the Modernist Techniques Forum
I read it somewhere about rapid-chill after sous vide. Basically, from what I understand is that I need to place the pouch (of steak, say) into an ice-water bath for sometime to quickly chill it. My question is that can I place it into a freezer, instead of an ice-water bath, directly after the sous-vide?
When i am ready to eat the earlier prepared sous-vide, can I take it out from the freezer and put it into a microwave for rapid defrost? After the defrost (by microwave), I'd plan to brown the steak by a torch gun. If I do this, is it safe to eat it this way?
My intention of all these is to save time doing the sous vide on days when I am not busy.
Many thanks to any help.
2 Replies So Far
It's generally best to chill in ice water first, then freeze. That way you don't get irregular ice crystal formation which could muck up the texture.
I'd strongly recommend reheating 5-10 minutes in sous vide, set to the original core temperature. Again, a microwave can do funky things.
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