> be me, vacuum chamber enthusiast
> get a bunch of McD's burgers, big brain time
> vacuum seal those bad boys, air = enemy
> fast forward, craving hits
> whip out sous vide machine, it's science time
> gently thaw burgers in warm water bath
> feels like a chef, minus the hat
> perfect thaw, no microwave massacre
> burgers still juicy, flavor level 100
> saved time and cash, McD's trip avoided
> sitting back, enjoying gourmet fast food
> mfw I've hacked the fast-food system
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You're refreezing meat. I've heard you shouldn't do that.
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its fine, depends on how long it was sitting out after being cooked. if it was sitting out at room temp for like 2 hours before being frozen, then its not the most stellar idea
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It's the same as cooking a large pot of chili and freezing some portions of it. Nothing bad is happening to it.
You can just no longer do stuff like medium rare with a burger/steak.
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