Im new to Sous Vide. Has anyone precooked several steaks ahead of time to grill or finish later in the week? Would this defeat the purpose all together?
I have precooked several steaks, then put them in a ice bath, and stored them in the fridge while still in the cooking bag.
Then its only a matter of reheating , drying them and doing the finishing steps.
I think they turned out reasonably good but by the time I reheat them and finish them , it seems like I am not saving that much time.
thanks for the response…very helpful
You’re welcome !
For weekly meal prep I have found that the eggbites (https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere) work extremely well for breakfast , I cook up a batch on Sunday night and they can easily last all week.
In fact at one point I left a jar in the fridge at work for over a month and a half , and when I opened it to toss it , it still seemed ok .
Also because they look rather odd, it seems like the lunch thieves pass over them time and time again.