SV Chucky from frozen time

[Inscrutable]

I’ve seen some guidance that for shorter cooks to add 50% of the fresh time (or a 1.5 multiplier), but not needing to add any time to the long cooks. Anyone‘s experience with that either way on a chucky?

 

[chopsaw]

not needing to add any time to the long cooks.

I had the same question , but Bear answered it for me . Maybe an hour , but really not needed . I was also surprised that it didn't drop temp much , and recovered fast when I added the meat .
Good luck , post it up when you do it .

 

[zwiller]

I don't even think it's an hour and definitely no need for 1.5x. I think SV is probably faster at defrosting than the microwave.

 

[Inscrutable]

Thanks all.

I don't even think it's an hour and definitely no need for 1.5x.

Yes, I was suspicious of that 50% factor ... but figured cooking to temp mitigates anyway

I think SV is probably faster at defrosting than the microwave.

... and no risk of partial/overcooking on the perimeter yet under inside.

 

[Inscrutable]

I had the same question , but Bear answered it for me . Maybe an hour , but really not needed . I was also surprised that it didn't drop temp much , and recovered fast when I added the meat .
Good luck , post it up when you do it .

Will do ... Last time I did 131 for 50 hours, and it could have been a bit more tender, so going to bump a smidge, so a bit late to start now ... probably into the hot tub tomorrow for Sunday dinner.