Timothy F. Lewis
TVWBB 1-Star Olympian
I just pulled a NY strip out of the freezer and considering Sous Vide cookery for dinner tonight. The thing is still frozen but, what is the consensus o getting that in water (vacuum bagged already) and letting that run at 125 followed by a quick sear? Just cleaned off the kettle but, I don’t know if a cold water thaw will be sufficient to have dinner before it’s way too late for grilling the whole thing. Opinions?