# Frozen Vacuum sealed

**URL:** <https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945>\
**Category:** Anova Precision® Cooker\
**Tags:** frozen\
**Created:** [June 28, 2017, 7:04pm UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945 "2017-06-28T19:04:45Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![ge0rge](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ge0rge/32/7652_2.png) [@ge0rge](https://community.anovaculinary.com/u/ge0rge)\
**Post date:** [June 28, 2017, 7:04pm UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945/1 "2017-06-28T19:04:45Z")

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Can you sous vide from frozen?

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [June 28, 2017, 7:22pm UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945/2 "2017-06-28T19:22:49Z")

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Yep! You sure can. 🙂

Just make sure to add some additional time to your cook to allow the meat to thaw. @ge0rge

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [June 28, 2017, 10:45pm UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945/3 "2017-06-28T22:45:24Z")

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I do it all the time. It’s a very handy thing. I always vacuum pack for the freezer in singles or pairs. Then the protein portion of dinner is as easy as opening the freezer door and seeing what jumps out. 🙂

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**Author:** ![MaxLaChat](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/maxlachat/32/1055_2.png) [@MaxLaChat](https://community.anovaculinary.com/u/MaxLaChat)\
**Post date:** [July 2, 2017, 12:46am UTC](https://community.anovaculinary.com/t/frozen-vacuum-sealed/7945/4 "2017-07-02T00:46:34Z")

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Another sous vide site recommends adding 50% to the planned cooking time so a frozen steak would be 90 minutes instead of 60 for fresh. I have found this “rule of thumb” works very well and easy to remember.