Defrosting Frozen Proteins with Sous Vide Mode
Kate Itrich-Williams
August 31, 2023
Use the Anova Precision Oven to reliably defrost frozen meat and fish in about an hour. An initial timed cook will get the protein soft enough to insert the food probe; from there, simply insert the probe and continue to defrost until the protein has reached 45°F (7°C).
This method will only work safely with small cuts and fillets up to 1 pound (450g). Do not use this method for larger roasts or whole poultry. If the protein is frozen in a heat-safe vacuum seal bag, you can defrost directly in the bag. Your defrosted food must be cooked within 30 minutes of using the defrost setting.
Serves
2
Prep Time
00:01
Cook Time
01:00
5 (4)
23710
Ingredients
Frozen meat or fish, in 4- to 16-ounce (113 to 450g) portions
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 80°F
Heat: Rear
2. First Defrost
Rack
Place the frozen protein on a sheet pan and transfer to the oven. Let defrost until warm enough to insert the probe, 20 to 30 minutes.
The timer is set to go off after 20 minutes to alert you to check on the protein. If you are cooking a protein larger than 4 ounces (113g) you will likely need the full 30 minutes to start the defrost.
Sous Vide Mode: On
Steam: 100%
Temp: 80°F
Heat: Rear
00:20 Timer
3. Insert Probe
Rack
Remove the protein from the oven and carefully insert the probe into the center of the thickest piece.
Sous Vide Mode: On
Steam: 100%
Temp: 80°F
Heat: Rear
4. Defrost to 45°F (7°C)
Rack
Return to the oven and continue to defrost until the probe reaches its target temperature. This process could take as little as 8 minutes up to 45 minutes, depending on the size of the protein.
Remove from the oven and use in your desired recipe. The meat or fish should be cooked within 30 minutes of defrosting.
Sous Vide Mode: On
Steam: 100%
Temp: 80°F
Heat: Rear
45°F Probe Target
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