Boss Defrost vs. Sous Vide
Updated: Jun 17
What IS the difference between Boss Defrost and a sous vide, you ask?
First, let’s get some definitions under our belt. The literal meaning of “sous vide” in French is “under vacuum,” referring to the process of vacuum-sealing food in a bag then cooking it in a water bath. Boss Defrost’s function also lies in it’s name: the process of safely thawing sealed, frozen food in cold water. So we’re looking at one process for cooking, and another for thawing. We’re talking about using the right tool for the right job.
The only similarity between sous vide and Boss Defrost is that the food is submerged in water and processed in a particular way.
After that, the similarities end. Sous vide is great at what it does, which is cook food. Boss Defrost is excellent at what it does, which is to safely thaw frozen food. They are two completely different kitchen tools, although they function in a similar way.
It’s important to know that, in order to safely thaw frozen food, it is crucial the water temp doesn’t rise above 70F. Boss Defrost does NOT have a heating element in the appliance. So let’s think of why that’s important because…well…science. With Boss Defrost, you are submerging frozen food in cold water then agitating the water at a rate of 1000L/H, essentially recirculating the ice bath until the food is thawed.
Due to the high heat convection of water, it takes a lot of energy to raise the water temp 1 degree Celsius. The specific heat capacity of water is 4,200 Joules per kilogram per degree Celsius (J/kg°C) to be exact. Meaning that if you put frozen food, cold water, and Boss Defrost in a container and start the thawing process, by the time the water temperature raises even a few degrees the food will already be thawed and ready to cook.
So, just as you wouldn’t tongs to flip a pancake, make sure you use Boss Defrost to safely thaw all of your sealed, frozen foods.
Published February 2020
Diana Lopez Starkus