I did one sous-vide from absolute frozen while I was at work yesterday. Got home to a rib roast meal 15 minutes after walking in the door after doing a quick sear and making a sherry blue cheese pan sauce with the bag juices. Result was just as good as the from fresh one last week. That's one way sous-vide can be useful for even a good roast. The real good news is that there's four more of them in the freezer.
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