Hey all,
I’m new to the precision oven. Wondering about the best way defrost frozen produce. I see this product page mentions “easy defrosting”.
But how? What is the best mode to use?
I’ve searched the forum but the only references I see is for the Sous Vide cooker as opposed to the oven.
Hey Steve! Great question. Using steam you can quickly and safely thaw. Set the APO say 80F/100%, and monitor. Be sure to not leave in the oven longer than 1 hour and cook and eat right away.
Great, thanks.
Im curious, I have one of the early anova sous vide machines and I love it. I cook a lot from frozen (I usually just add an extra hour for frozen).
Is it possible to sous vide from frozen with the anova precision oven and do I do this in a bag or ?
Regards,
Emil