Put it in the fridge, using either the opened bag, or a storage container over the next couple days as you consume what’s left over.
I don’t recommend leaving opened cooked food in the fridge for more than a week. You might have better luck sectioning it off and freezing the leftovers in portions do you can thaw and consumer at your convenience.
#1. Refrigerate in a sealed non-reactive container or in plastic film and you are good for up to 72 hours.
#2. If you leave meat in the unopened SV package and it was cooked at 131F or higher for long enough to Pasteurize it, then rapidly chill cooked product in ice water after cooking. Then you are able to hold it refrigerated for a week or so. Keep the meat in the coldest area of your refrigerator, usually at the back of the bottom shelf. Pasteurization times are temperature and thickness dependant. Please do the work to master SV cooking.
#3. Same as #2. Generally, the number of bags you cook has no impact on SV outcomes as long as they are time and temperature comparable and you have sufficient water circulation. That’s what commercial food services do.
For peace of mind you will probably want to freeze cooked products if you don’t plan to consume them in the short term.
Please remember to clearly date and label all stored food packages.
Leftover sous vide cooked foods are just the same as regular leftovers. Once the bag’s seal is broken it’s just cooked food. Treat it the same as you do other leftovers.
I’m sorry. What are not sous vide cooked? I don’t understand what you’re talking about. The initial post was talking about leftover sous vide prepared foodstuffs.
Definitely a troll. I was going to ask him about his bridge when I first saw his post, but Mama warned me not to feed trolls! Just walk on over the bridge unless you need to kill some time!