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Great advice. ThanksWe normally buy a bunch of meat and then break it down into more serving size batches. A lot of time 2 - 4 pieces. We will season it, vac seal it and put it in the fridge for a day or two. Then we freeze. We found that seasoning and then going to the fridge for a day or two really allows the seasoning to get pulled into the meat. This is compared to seasoning and going straight to the freezer.
I should comment that a lot of time, mainly with beef we are doing sous vide were sometimes we immerse when still frozen and cook in that and then just sear. We are new to the RT so we will see how things change. I do have a few things that we bought over the winter but that is 10 Boston Butts, a Turkey and a Prime Rib. Of course with these it isn't as easy to split up. So they are all in the freezer separate and were already sealed up. They are all destined for the RT-700 though.
I do want to try a few steaks on the RT but will probably just pick up some fresh meat for that we will see if we move away from the sous vide for them.