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Jeepster47 said:RRP said:Jeepster47 said:
______________________________________________I love lamp.. -
HeavyG said:thetrim said:nolaegghead said:You don't need to thaw. But you do want to salt what you put in the SV. Not absolutely necessary, but you get a good influx of salt in the meat. Frozen stuff thaws in very little time. You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
Seasoned them after I took them out of the bags and let them set a while before I seared them.
They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
I've done it many, many more times without that problem. My point is, apparently not all the packaging is suitable for heat, so be forewarned. I hope I didn't ingest a slug of BPA. My nuts didn't shrivel up, so I think I'm ok.
______________________________________________I love lamp.. -
I've never put something cryovaced right into the hot tub as I would always want to clean or trim the meat first.
The SRF bags "looked and felt like a quality plastic" (a rigorous scientific test if ever there was one) so I didn't worry about any chemical nasties.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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