# Cooking from Frozen **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 9, 2019, 9:48pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen/19388 "2019-01-09T21:48:12Z")\ **Posts on this page:** 3\ **Page:** 2
**Author:** ![RockyMtnGuy](https://avatars.discourse-cdn.com/v4/letter/r/76d3ee/32.png) [@RockyMtnGuy](https://community.anovaculinary.com/u/RockyMtnGuy)\ **Post date:** [July 25, 2019, 5:12pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen/19388/21 "2019-07-25T17:12:11Z")
I like to add half the cooking time to the regular cooking time fro frozen food Ex: 1 hour unfrozen 1 hour + 30 mins (half the cooking time) for frozen ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [July 25, 2019, 5:47pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen/19388/22 "2019-07-25T17:47:49Z")
Rocky, your timing method for frozen food is a reasonable approximation of the added _heating_ time necessary, but maybe not for all SV cooking. As an example, it’s not applicable for tough meats and thick products like a brisket. ---
**Author:** ![RockyMtnGuy](https://avatars.discourse-cdn.com/v4/letter/r/76d3ee/32.png) [@RockyMtnGuy](https://community.anovaculinary.com/u/RockyMtnGuy)\ **Post date:** [July 27, 2019, 2:30am UTC](https://community.anovaculinary.com/t/cooking-from-frozen/19388/23 "2019-07-27T02:30:02Z")
True that, but those cuts cook so long that it does not matter if they start off frozen. [Previous page](https://community.anovaculinary.com/t/cooking-from-frozen/19388.md?page=1)