New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am gonna re-sous-vide it back to eating temp. Also, this is for pork if it's relevant.
Should a sous-vide-cooked meat be frozen then reheated
porksous-vide
Related Topic
- Sous Vide without vacuum. What liquid should be used
- Fish – Will texture of fish cooked sous vide change, when cooking times increase
- Chicken – pre-cook chicken in a sous vide bath while cooking something else
- Meat – Sous Vide Interrupted
- Sous vide vs slow cooking
- Sous Vide danger zone for vegetables
- Smoking with chips after sous vide
Best Answer
This shouldn't be a problem. What I recommend is to go in this order: