I was curious if I could sous vide a larger batch of chicken breast and freeze prior to searing with the intention of defrosting in the refrigerator over night and then searing when I got home from work the following day?
It is what I have been doing with frozen grilled chicken with no problems but everything I have read suggest going straight from frozen to a new water bath a few degrees below the desired temp to defrost and then searing but that doesn't seem to save any time.
Thanks!
Submitted July 12, 2017 at 09:02PM by yman89 http://ift.tt/2uixIsb sousvide
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