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I do this quite often, in fact this evening's supper will include chicken breasts previously bagged, cooked Sous Vide, then frozen. To reheat, I set the Sous Vide Supreme to one degree lower than the cooking temperature then when it reaches that temperature I put the still frozen chicken breasts, still in their vac bags, in the SVSupreme for about 40 minutes. As the food has been previously cooked it will be safe, and as the temp is just fractionally lower than the cooking temp it doesn't matter at all if you leave it in the water for quite a bit longer. At first I was really surprised that the relatively low temp would not only defrost but bring it up to eating temp in such a short time.

With sous vide cooking there is sometimes a problem of items floating and not staying fully submerged. To me this seems to occur most often with vegetables. I have found a solution to this which I thought I'd share. I use it with the Sous Vide Supreme so I know it fits in it, I can't speak for other models. First let me state I have no connection with either the manufacturer nor the retailer. Check out: Rack for SVS http://cayneshousewares.com/product.php?productid=8679 It is called "EZ Expandable Roasting Rack" by 'Nifty' and I purchased a couple of them from the web site of Caynes Houseware Stores for $9.99 each. Just put one on top of the vacuum packed items in the separator rack of the Sous Vide. It is just the right width and is adjustable for length. I removed the two handles as being unnecessary for this use. This will stop individual items from floating and working their way to the surface. To stop the whole rack being lifted up I simply place a flat soup bowl, about 1 1/2 inches ( 3.3 cm ) high on top of the SVS's rack which the lid of the SVS holds down and keeps everything under water. Hope this might be of interest to others. To me it's a simple answer to floating vegetables; but just why do vegetables so often float when few other things do?

Any suggestions of where to buy the VP112 and bags in Canada?