« Reply #17 on: January 20, 2015, 12:16:03 PM »
Well a few hours after my wife salted and pepperd the steaks she asked me if they were to be put in the freezer! She did,. We are 45 mins awAY AT this time. ugggggg I even told her the salt would move the liquid in the meat! Thawing now.
For SV, why bother thaw? Drop them in frozen, just add an hour to your regular cook time.
Yep, SV and pressure cookers are both great ways to cook meat from frozen state to done.
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)