I have tried to find a good guide focusing using sous vide for meal preparations for a week to take with me as lunch at work of have ready for quick and easy dinner after work. So I have some questions that I hope you can help me with.
For example I want to prepare 3 chicken breasts sous vide a Monday evening to have as lunch Tuesday, Wednesday and Thursday. At work I have microwaves to heat the food so I want to prepare it so I just take with me my micro box with the food and heat it. So how do I do this the best way?
As I understand it if I want to prepare food sous vide for later use you normally keep in the vacuum bag, quick chill it and then put it in the freezer or fridge and then take the bag, put in the sous vide to reheat and the sear it.
But then I understand if I take out the food from the vacuum bag it should be treated as “normal” food. Meaning that if I quickly sear it then I can let it cool down and then put in my microwave box put that one in the fridge and the next day heat in the microwave at work…
So, my questions:
- Re-heating in vaccum bag seem to take almost the same time for many sorts of food. It seem to be a good idea for example ribs that you have for maybe 20-30 hours in the Sous vide but for normal pieces of meat, fish and chicken it seem to be better to vacuum them fresh, freeze and then sous vide when you want to eat them. Or am I missing something?
-Preparing for work. Is this the best way, sous vide the food, take it directly out of the bag, sear it, let it cool down, put in the fridge in my microwave boxes and then re-heat it at work - is this the best way or should I quick chill it before searing it?
-Food that you don´t quick sear and want to take with you as lunch. Best way is to quick chill it, take it out of the bag and then in the fridge in the microwave boxes for coming days?
Thanks in advance for answers.