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45 minutes ago, JoNorvelleWalker said:I'd put the frozen bags directly in the water bath. But I am not a fan of bag juices. For me the best place for bag juices is down the drain.
Be sure to carefully dry the cooked meat before searing.
With you. Can’t imagine why one would need to thaw something that is going to be sous vided if it’s already properly sealed etc. Never had any success with the juices.
44 minutes ago, JoNorvelleWalker said:I'd put the frozen bags directly in the water bath. But I am not a fan of bag juices. For me the best place for bag juices is down the drain.
Be sure to carefully dry the cooked meat before searing.
With you. Can’t imagine why One would need to thaw something that is going to be sous vided if it’s already properly sealed etc. Never had any success with the juices.
