Have a few guests coming over so I decided to do a few chuck roasts sous vide at 134 for 24-48 hours. Right now they're seasoned and frozen but I was wondering what I should do when I want to start to cook them.
Should I defrost them in the refrigerator and then drop them in at 134? Should I just drop them all in at 134 and have the temp drop?
I don't quite know what to do so any help/guidance would be appreciated. Thanks!
Submitted August 26, 2015 at 06:41AM by bravestmistake http://ift.tt/1KLDq2d sousvide
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