I use my Anova mostly on weekends when I have time to plan, but I’d love to make sous vide part of my weeknight routine too. The problem is I get home hungry and don’t want to wait around forever or do a ton of prep.
What’s your go-to easy weeknight sous vide meal? Something with minimal hands-on time that still feels like a real dinner. I’m especially interested in anything you can batch prep or throw together from what you’ve got in the freezer. Thanks for the inspiration!
What I have done is to do 48-72 hour cooks that have staggered start times. I will start Saturday with meat that takes 48 hours in a labeled bag. In another bag I have meat requiring 72 hours. I make enough for a couple of meals in each bag. I don’t do this too often so I don’t get tired of eating the same thing.
The staggered long-cook idea is smart for filling the fridge without eating the same thing all week. For actual weeknights, I lean on chicken breast or pork tenderloin cooked from frozen with salt and a little oil, then finished fast in a hot pan. The hands-on part is short, and the bags can go straight from freezer to water. Thighs hold up even better for reheating. Do you find the 72-hour cuts reheat well, or do you eat them cold or seared the first night?