# Freezer Archeology **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 1, 2017, 12:29am UTC](https://community.anovaculinary.com/t/freezer-archeology/4718 "2017-02-01T00:29:37Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![marksbcss](https://avatars.discourse-cdn.com/v4/letter/m/cab0a1/32.png) [@marksbcss](https://community.anovaculinary.com/u/marksbcss)\ **Post date:** [February 1, 2017, 12:29am UTC](https://community.anovaculinary.com/t/freezer-archeology/4718/1 "2017-02-01T00:29:37Z")
Today, while cleaning out the freezer, I found a tri-tip roast I bought 3 years ago, way in the back. It looked discolored, but had no discernible frost inside the original packaging. Threw it in a ziploc bag, and cooked it along with 2 other fresh tri-tips (each in their own ziploc bag). The old tri-tip, going in, tended to float more than the fresh, and seemed to have less liquid in the ziploc after cooking, but didn’t smell or taste ‘off’, or different. Assuming I survive, has anybody else tried to sous vide food that may have been ‘freezer burned’? ---
**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\ **Post date:** [February 1, 2017, 2:06am UTC](https://community.anovaculinary.com/t/freezer-archeology/4718/2 "2017-02-01T02:06:05Z")
Heh. You won’t get sick. 🙂 Just like food in cans can’t really go bad, they just change…and not usually for the better. 🙂 “Freezer burned” foods are drier as the moisture has been leached out by the cold, dry air in the freezer. It does make you wonder - if you put a little water _inside_ the bag, then cooked it longer (to make it more tender) if the result would be as good (or even better) than the fresh tri-tips. 🙂 (likely best to add a little fat - such as butter or oil as well - as natural oils would also leach away). Just a bit mind you…no more liquid added then a few tablespoons or so. ---
**Author:** ![marksbcss](https://avatars.discourse-cdn.com/v4/letter/m/cab0a1/32.png) [@marksbcss](https://community.anovaculinary.com/u/marksbcss)\ **Post date:** [February 1, 2017, 10:25pm UTC](https://community.anovaculinary.com/t/freezer-archeology/4718/3 "2017-02-01T22:25:29Z")
Well, I’m still alive. I thought about adding water in the bag, but it wasn’t necessary. Another thing to add to the list that sous vide can do. Does bring up a question. Is there a difference between freezer burn, and freeze drying (other than intention)? ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [February 2, 2017, 1:56am UTC](https://community.anovaculinary.com/t/freezer-archeology/4718/4 "2017-02-02T01:56:41Z")
Freeze drying is done under vacuum.