A couple logistical things changed for me this week and I was hoping to pick the Pit's brain on cooking something in the oven from frozen. It's an eye of the round that I usually sous vide for 24 hours, but it's frozen and I need it on the table in 5-7 hours.
So I have a lot of time, so I could reverse sear it from frozen or I could just crank it up and cook it like an old school roast.
If anyone has had success or massive failures reverse searing a roast type cut from frozen, please let me know. Its my gut instinct to reverse sear, but would love to hear from your experience.
So I have a lot of time, so I could reverse sear it from frozen or I could just crank it up and cook it like an old school roast.
If anyone has had success or massive failures reverse searing a roast type cut from frozen, please let me know. Its my gut instinct to reverse sear, but would love to hear from your experience.
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