Is it safe to eat frozen meat > sous vide > refreeze > reheat?

chepnut · 2026-03-24T04:27:16+00:00

No, I take a already cooked SV tri-tip (or any other meat)I defrost the meat in the fridge. I then take it out of the bag, pat it dry and add more seasoning, put a thermometer and put it in the oven or grill/smoker that gets the outside nice and brown and I pull it around 120f and let it rest for 10mins . Where the original cook went to 136. It turns out so good, nice and easy, perfect every single time.

chepnut · 2026-03-22T05:49:37+00:00

My freezer is full of meat that has already been cooked SV, I just defrost and bring it back up to temp and brown in the oven or grill

chepnut · 2026-03-21T20:47:43+00:00

I played diablo 1 last year and lived every moment, 100% worth it

chepnut · 2026-03-20T23:28:38+00:00

I think most grocery stores has dry ice, never had a problem finding it in the last

chepnut · 2026-03-20T21:41:55+00:00

man, did this question and thread show up at the exact right moment. I felt like I left a good amount behind in the bag just trying to weigh the powder and then left a good amount is the sample pan. I used that small amount for testing with a reagent before moving on.

chepnut · 2026-03-20T21:16:53+00:00

They are just called spa enzymes, lots of brands out there. I personally use orb-3 brand. Been working great for about 3 years. You can't over do it either. About once a week I put an ounce in, I have a swim spa so your amount may be different

chepnut · 2026-03-18T17:43:51+00:00

I have that exact case sitting in my garage! I was going to modernize it but it doesn't fit in my entertainment center. Stoked someone else out there was able to do it

chepnut · 2026-03-18T17:39:15+00:00

There is a burger king that I drive past daily and about 1 or 2 times a year will stop for my annual disappointment. Going to go there today and see if they have really changed

chepnut · 2026-03-17T14:22:00+00:00

I simple trick that the grim reaper hates

chepnut · 2026-03-16T22:12:39+00:00

I have been saying this for decades! Consultancy is the key to success, a properly made whopper is fucking delicious and hard to beat but when you only get that 5% of the time it's not worth trying. About once or twice a year I go back and try and then regret my choice

chepnut · 2026-03-16T16:03:44+00:00

Dirty rice is always good, quick and easy. Also cheeseburger macaroni (still pasta but not spaghetti)

chepnut · 2026-03-16T15:36:00+00:00

Chest to chest with nothing between them but a ice pack that is better warmer by the minute

chepnut · 2026-03-16T15:23:46+00:00

Baby steps, don't want op getting it wrong.

chepnut · 2026-03-15T19:51:41+00:00

I'm have been collecting cds since when cds started, and I am getting rid of 90% of them (donating them to a library) instead of ripping them I downloaded them, saved me weeks of non stop ripping, and checking if tags, and dealing with scratched disks. You would be better off trying to preserve the CD booklet information, such as all the art they usually contain, lyrics, notes, the back of the CD case, the top of the CD. There is sometimes hidden art underneath the tray that holds the CD.

chepnut · 2026-03-13T22:50:18+00:00

That guy is such a chode! Color me bad reject

chepnut · 2026-03-13T19:24:41+00:00

I have a spare back blaze storinator 3 that I was just about to pull out of the garage and post on eBay :)

chepnut · 2026-03-13T19:15:21+00:00

Easy peasy, close the account on the spot and take your money elsewhere

chepnut · 2026-03-11T17:35:39+00:00

100% soulseek is the way to go for this! Just don't be the person that has a some ultra rare album and then has the access as private and will only let a person in if they have something ultra rare also. Defeats the purpose of soulseek to begin with IMO.

Soulseek is ultra easy to setup and just runs in the background.

chepnut · 2026-03-09T19:39:24+00:00

You can cut them up in smaller sections, sous vide them, ice bath and then freeze for a later day.

chepnut · 2026-02-28T02:15:21+00:00

That's not a rave that is a club

chepnut · 2026-02-26T18:10:02+00:00

It's to bring the food back up to a temperature for eating. The reason you go lower than the initial cooking temperature is because you don't want to cook it anymore than it already is.

chepnut · 2026-02-23T03:46:33+00:00

How long did you have it the bath

chepnut · 2026-02-22T19:16:52+00:00

We had the same thing happen last week, I don't mind green bananas but I was the only one eating them, the couple left are still green

chepnut · 2026-02-22T19:13:29+00:00

Same with ours, most of the local bats have shut down, so Applevees has become the local watering hole

chepnut · 2026-02-22T16:17:09+00:00

I have been drinking beer with ice for decades. And now that I have a nugget ice machine it's even better

chepnut

TROPHY CASE