Sous vide

[mosesbotbol]

Originally Posted by massphatness

If the food is frozen when it goes in to the water bath, I assume the minimum cook time needs adjusting? Any rule of thumb?

You maximum time in the water is so big, that as long as your temp is at low setting, you should be all set. I am pretty sure my friend will leave stuff in there like all day. He did a porchetta that was unreal! The SV really rendered the fat well and when he fried it after the SV, the crackling was great.

Has anyone done a pork belly in the SV?