# New Sous Vide User? What Are Your Burning Qs? **URL:** \ **Category:** First Cook Essentials\ **Created:** [June 5, 2017, 10:22pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396 "2017-06-05T22:22:58Z")\ **Posts on this page:** 1\ **Showing post:** 160
**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:** [December 6, 2017, 3:58pm UTC](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396/160 "2017-12-06T15:58:12Z")
@Andre_Calilung To be on the safer side of things, I always rebag. You might find the following threads/topics in the community helpful: > [@Cooking in original vacuum package](https://community.anovaculinary.com/t/cooking-in-original-vacuum-package/312): > > Just received my sous vide and wanted to try cooking duck breasts. They come in a vacuum package already. Can I cook them in the original vacuum packaging? > [@Cook from frozen in original packaging](https://community.anovaculinary.com/t/cook-from-frozen-in-original-packaging/9619): > > New to this method of cooking so have some more or less newbie questions . I can buy very nice boneless turkey breasts in my supermarket. As I live in the country I usually freeze them for later use. Can I just put them in the water at the same degree for chicken breasts? Can I use the original packaging? How much time should I add to the cook time? Would it be advisable to defrost them first? I say this because it would seem putting something frozen in the water would probably be the same as… --- _[View the full topic](https://community.anovaculinary.com/t/new-sous-vide-user-what-are-your-burning-qs/7396)._