OT - Thawing via Sous Vide?

briwald

Does anyone happen to know if one can thaw frozen cooked meat in a Sous Vide bath safely?  When I make a whole brisket, I usually cut it in half and then one half in quarters.  The first half gets eaten by my family of four over the course of two or three days.  The two quarters get vacuum sealed and frozen separately for an easy future meal.  Usually, I've just thawed in the fridge over 24 hours and then re-heat in the oven.  Got a Sous Vide machine recently and am wondering if I can thaw in a bath and not risk cooking the meat anymore than it is already cooked.  Thoughts?  Experiences? 

MasterC

Yes, just set your finished temp on the sous vide. It will thaw and heat for you;

JohnInCarolina

You can do this, but in the future I suggest slicing that half you plan to freeze and vac-sealing in batches of about five slices each.  It will reheat just fine, and more quickly and uniformly, in the SV that way.  

fishlessman

It's already cooked,. Just bring it up to a serving temp. Sliced as said

FreeNHim

Listen to MasterC, he is the resident Sous Vide official. You can check out his posts, he is the reason I’ve gone down that rabbit hole. Reheating/ thawing is so easy. 

Legume

Has anyone cooked shrimp SV?

kl8ton

Legume said:

Has anyone cooked shrimp SV?

It's like boiling water on an egg- can't be done.