Change Ad Consent
Do not sell my data
Reply to thread | The Boneyard
Menu
Forums
New posts
Search forums
What's new
New posts
Latest activity
Chat
UConn Football Chat
UConn Men's Basketball
UConn Women's Basketball
Media
The Uconn Blog
Verbal Commits
This is UConn Country
Field of 68
CT Scoreboard Podcasts
A Dime Back
Sliders and Curveballs Podcast
Storrs Central
Men's Basketball
News
Roster
Schedule
Standings
Women's Basketball
News
Roster
Schedule
Standings
Football
News
Roster
Depth Chart
Schedule
Football Recruiting
Offers
Commits
Donate
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
UConn Athletics
UConn Men's Basketball Forum
Vacuum Sealers/food savers
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
[QUOTE="Peacefrog, post: 3601166, member: 986"] Yes, I have vacuum sealed meat, frozen it and then at some point in the future dropped it right into the sous vide bath for cooking. There is typically NOT even a need to add time to the cooking process to account for the meat being frozen. I think the increased heat transfer properties of water versus air makes the difference between frozen meat and thawed meat negligible. [/QUOTE]
Verification
First name of men's bb coach
Post reply
Forums
UConn Athletics
UConn Men's Basketball Forum
Vacuum Sealers/food savers
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top
Bottom
