Using Sous Vide to Defrost

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Food can be defrosted using a sous vide. It’s possible to introduce bacteria when you thaw instantly using other methods. The fast defrosting process makes it easy and safe to defrost food with a sous vide. Heating occurs in a vacuum, so food does not come into contact with contaminated water or hot air.

It won’t affect the flavor of the frozen meat, either. You can defrost cooked and raw foods using sous vide technology.

Those who enjoy sous vide cooking and own a sous vide can use the device for defrosting food. In addition to its many benefits, it is a safe method to thaw food quickly. Safely defrosting food is an advantage that is important to families.

This article aims to explain how to defrost using this machine, its advantages, and what to expect.

How to Use Sous Vide for Defrosting

  • Take your frozen food out of the freezer.
  • You should place sous vide foods in vacuum-sealed packets after removing the packaging.
  • It’s best to use hot water in the sous vide pot. You can use cold water, but it will take a few minutes longer.
  • By using high heat, you can defrost instantly, and bacteria are less likely to grow.
  • You need to set your sous vide machine to a temperature of 40°F. It will defrost after 30 minutes.
  • As soon as the time is up, transfer the defrosted food from the sealed packet to the plate.

How Do Sous Vide Cooking Devices Work?

Sous vide cookers can be set and forgotten, similar to how slow cookers and pressure cookers work. Cooking the sous vide way offers major advantages, including cooking temperature control and time flexibility.

Compared to slow cookers and pressure cookers, where food is cooked at one temperature, sous vide let you adjust the temperature. Various temperatures and cooking times are provided in sous vide recipes, enabling the cook to create the exact degree of doneness they desire. For example, medium-rare meat or fish can be cooked safely. It’s possible to adjust the cooking time if necessary. In most cases, there is a long period between the preparation of the food and its quality deteriorating. No matter what happens, you can cook when it works for you.

There is no need to worry about overcooking or undercooking; if you follow proper cooking time and temperature recommendations, you will always achieve perfect cooking.

Sous Vide Defrosting: Is It Safe?

There are several ways to defrost food, including cold water and microwaves. However, all of these methods can lead to contamination. The warmer the food gets, the faster bacteria multiply, and contamination can occur quickly.

Sous vide defrosting is a completely safe method of defrosting. Defrosting food in a sous vide is one of the safest methods.

Due to the constant temperature of the water and the fact that food is in the water for a shorter period, contamination risks are minimal. Food does not come into direct contact with water, so bacteria aren’t transferred from warm water to food.

How Long Does the Defrosting Take?

You must consider what you are defrosting when you decide how long to defrost. A typical sous vide defrosting process takes approximately 30 minutes, but depending on what you defrost, you can shorten the time. The thawing process usually takes 10 to 15 minutes to defrost cooked foods or vegetables.

Check whether the ice particles have melted inside the Ziplock bag. Otherwise, you may wish to keep it inside a little longer.

Sous vide cooking in pot

Why Defrost Using a Sous Vide?

The Microwave Is Terrible at Defrosting Food

In general, food isn’t defrosted evenly by microwaves.

Despite having simple defrosting settings, microwave ovens tend to overheat liquid food and warm some food while leaving other parts frozen.

Liquids are affected by microwaves a lot. Unlike microwaves, the sous vide method allows you to defrost your food evenly, leading to less overheating.

The Fastest and Safest Way

In addition to defrosting more evenly and precisely with sous vide cookers, food thaws faster. You are saving time while sustaining food quality and safety.

Thawing foods reduces the time spent at dangerous temperatures, decreasing the likelihood of exposure to food-borne illness.

The results of a study that tested sous vide thawing of meat demonstrated that it improved the texture and juiciness of the meat and met the standards of quality.

Environmentally Friendly

Leaving frozen chicken under running water is the most efficient way to defrost it. However, it can waste water.

In sous vide cookers, since moving water is recirculated, the defrosting process is gentle and fast without compromising the texture of the food or wasting water.

Enhanced Accuracy

It has been found that even within refrigerators, there is a wide temperature variation. Due to this, defrosting foods takes a long time, making thawing times unpredictable.

Defrosting without a cooking process can be done more precisely with sous vide cookers since you can control the temperature closely.

How Long Does Sous Vide Cooking Take?

Using a sous vide cooker, frozen foods don’t need to be defrosted first as long as they are tightly sealed.

Generally, when cooking frozen foods in a sous vide, approximately 50% more time needs to be added to the ordinary cooking time. For example, if an unfrozen steak is sous vide cooked for 60 minutes, the frozen one should be sous vide cooked for 90 minutes.

To thaw and cook frozen foods faster, add warm water to your sous vide to speed up the process, and cook according to the instructions.


As long as you possess a sous vide device, the machine has a variety of uses. In addition to cooking proteins perfectly, it can also be used as a last-minute cooking tool. It takes longer to cook frozen ground beef, fish, or steak, so you should defrost it first.

Frozen food doesn’t always cook evenly in the oven or stove. Sous vide defrosting is faster than conventional defrosting without bacterial growth concerns. As soon as the frozen steaks have been thawed in a sous vide, you can store them in the fridge for two days. Give it a try and see how you can defrost the perfect steak, pork chops, filet mignon, chicken pieces, or other types of raw meat.

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