Defrosting Frozen Proteins with Sous Vide Mode
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.