Sous Vide COLD Water Thaw

[Jerod Broussard]

Helps circulate the water cause these butts straight out the freezer will form ice barriers around themselves.

Also helps keep the temp in the upper 30's.

[Waiting for the Worms]

Good thinking.

[das85]

That is a neat idea! I get those ice barriers all the time. Also seems like a handy way to get early warning if temp starts to climb over 40.

[rmeugene]

This...

[Jerod Broussard]

It's been holding steady at 38.0-F (double checked with Thermapen) for almost 1.5hrs. That meat really wants to cool off that water.

[Steve B]

How long did you defrost them like this?

[Jerod Broussard]

Typically 3hrs then to the fridge for an overnight continuation. I had a dentist appointment today and after 2hrs I removed the Anova and closed the cooler. I figure the water will be in the lower 30's after 2.5hrs like that.

[Jerod Broussard]

Steve B I'll just let them hang out until this evening, I got 5 others to get to first.

[DTro]

What time should we be there for dinner?

[Jerod Broussard]

Sorry, I looked at all 21 and I don't see your name anywhere.

[DTro]

No problems. I wouldn’t know what to wear anyway…Seriously though, hope you have a great cook and feast!