# Can I Go From Freezer to Sou-Vide directly? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 8, 2015, 5:11am UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270 "2015-01-08T05:11:18Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [January 8, 2015, 5:11am UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/1 "2015-01-08T05:11:18Z")
I have been using the Food Saver for years, to vacuum seal steaks, chops, fish and boneless chicken breasts for the freezer. **QUESTIONS:** Can I take these packages directly from the freezer to the preheated sous-vide tub, without defrosting first? If so, do I have to extend the cooking times for these items? How much more time will it take? ---
**Author:** ![Mindflux](https://avatars.discourse-cdn.com/v4/letter/m/d6d6ee/32.png) [@Mindflux](https://community.anovaculinary.com/u/Mindflux)\ **Post date:** [January 8, 2015, 3:42pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/2 "2015-01-08T15:42:27Z")
Yes. Extend the cooking time. For chicken breasts I’ve seen 30 minutes added as a pretty common time. I suppose it depends on how thick the item is you are defrosting/cooking. ---
**Author:** ![Journyman](https://avatars.discourse-cdn.com/v4/letter/j/ea666f/32.png) [@Journyman](https://community.anovaculinary.com/u/Journyman)\ **Post date:** [January 10, 2015, 4:05am UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/3 "2015-01-10T04:05:18Z")
@Mindflux‌ - thanks - came looking for precisely that kind of info. I also have a vac pack so nice to know I don’t have to wait around for thaw. 😉 ---
**Author:** ![jshannon](https://avatars.discourse-cdn.com/v4/letter/j/8491ac/32.png) [@jshannon](https://community.anovaculinary.com/u/jshannon)\ **Post date:** [January 10, 2015, 9:02pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/4 "2015-01-10T21:02:12Z")
I also add about 30 minutes for chicken breast. I’ve double-checked this once by sticking a thermometer in there (I use the binder clip method) at about 20 minutes and it was almost to room temp, and several times since by feeling up the breast at various points to ensure that it feels sufficiently thawed on schedule. ---
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [January 13, 2015, 5:07pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/5 "2015-01-13T17:07:40Z")
“feeling up the breast” - Hmmmmmm! ---
**Author:** ![slapphappe](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/slapphappe/32/60_2.png) [@slapphappe](https://community.anovaculinary.com/u/slapphappe)\ **Post date:** [June 8, 2015, 9:44pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/6 "2015-06-08T21:44:14Z")
As a general rule I add one hour for each inch of thickness of my frozen food. ---
**Author:** ![GregJ](https://avatars.discourse-cdn.com/v4/letter/g/9de053/32.png) [@GregJ](https://community.anovaculinary.com/u/GregJ)\ **Post date:** [January 17, 2017, 4:27am UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/7 "2017-01-17T04:27:36Z")
[Chef Steps](https://www.chefsteps.com/activities/you-can-cook-frozen-food-sous-vide-without-defrosting-here-s-how) says take the recipes original cooking time and add 1/2 to it when starting from frozen. 1 hour cook time becomes 1 1/2 hours ---
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [June 22, 2018, 12:05pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/8 "2018-06-22T12:05:23Z")
Sometimes I drop the freezer bag into the cold water, and let the food defrost, as the water warms to cooking temperature.I start the timer, when the water comes up to cooking temperature. I still add a half hour to the time. ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [June 22, 2018, 3:03pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/9 "2018-06-22T15:03:46Z")
M\_HAND, for the sake of clarity, you add frozen product to the water as it heats and start the timer when the water temperature reaches the set point adding a half-hour. Right? I hope you don’t do that with large items. How do you know when the food is completely thawed? ---
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [June 23, 2018, 12:47pm UTC](https://community.anovaculinary.com/t/can-i-go-from-freezer-to-sou-vide-directly/270/10 "2018-06-23T12:47:43Z")
That’s right. I only do this, for steaks, chops & chicken fillets (small items). Large items, like brisket or roasts, are cooked fresh, never frozen. Thanx, for the clarification.