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 Sous-vide cooking 
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Location: Redmond/Bellevue/Kirkland
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Oh yeah. I forgot to post mine the other day.

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Tue May 21, 2019 7:14 am
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So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?

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Wed May 29, 2019 4:47 am
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joao01 wrote:
So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?


Technically, 2-4 days...

How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not.

Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated.

Here's one source, there are others:

https://anovaculinary.com/batch-cooking-benefits/


Wed May 29, 2019 6:58 am
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NWGunner wrote:
joao01 wrote:
So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?


Technically, 2-4 days...

How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not.

Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated.

Here's one source, there are others:

https://anovaculinary.com/batch-cooking-benefits/


at the bottom, it says several months.

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Wed May 29, 2019 7:19 am
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Right, because it's sterile. You've sterilized it with the long cook.


Wed May 29, 2019 1:04 pm
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WanderingWalrus wrote:
Right, because it's sterile. You've sterilized it with the long cook.


I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time.

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Wed May 29, 2019 3:20 pm
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joao01 wrote:
NWGunner wrote:
joao01 wrote:
So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?


Technically, 2-4 days...

How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not.

Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated.

Here's one source, there are others:

https://anovaculinary.com/batch-cooking-benefits/


at the bottom, it says several months.


You said fridge...and the article says 3-4 days in the refrigerator.

If you had said freezer, I would have given you the freezer reccomendation.

Hope the link helped.


Wed May 29, 2019 7:39 pm
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NWGunner wrote:
joao01 wrote:
NWGunner wrote:
joao01 wrote:
So how long can you keep something that you've suis vided in the fridge (I've been using food saver bags, vacuum sealed)? If I want to cook up a batch of chicken or pork or whatever and then just sear it when the time comes, how long can it stay AFTER cooking?


Technically, 2-4 days...

How it's cooked doesn't matter, leftovers are leftovers, and the food at refrigerator temps deteriorates (rots) at the same rate, whether vacuum-sealed, or not.

Quick ice-bath after sous-vide is recommended, though I've also, par-frozen, then refrigerated.

Here's one source, there are others:

https://anovaculinary.com/batch-cooking-benefits/


at the bottom, it says several months.


You said fridge...and the article says 3-4 days in the refrigerator.

If you had said freezer, I would have given you the freezer reccomendation.

Hope the link helped.


Thanks. I missed the freezer part.

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Thu May 30, 2019 3:29 am
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Pablo wrote:
WanderingWalrus wrote:
Right, because it's sterile. You've sterilized it with the long cook.


I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time.


pasteurized?

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Thu May 30, 2019 3:30 am
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joao01 wrote:
Pablo wrote:
WanderingWalrus wrote:
Right, because it's sterile. You've sterilized it with the long cook.


I would not use the word "sterile". I would say most pathogens should be dead at the temperature /time.


pasteurized?


Yes. Basically same.

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Thu May 30, 2019 4:17 am
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For those thinking about getting a SV machine Anova just came out with a new & improved unit:
https://anovaculinary.com/anova-precision-cooker/
Reg $200, on sale for $130.

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Thu Aug 29, 2019 9:12 am
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anyone find a good SV recipe or method for pastrami? I know there is a period of smoking also.

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Sat Sep 28, 2019 6:39 am
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AmazingRibs.com has a good one. I did it a couple of weeks ago, with a small chunk of brisket. Will do with a much larger chunk, next time.


Mon Sep 30, 2019 9:17 am
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Does anybody put a couple of drops of bleach in their SV water so that it lasts longer before changing?

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Mon Sep 30, 2019 3:20 pm
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golddigger14s wrote:
... changing?

What is this changing thing?

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Mon Sep 30, 2019 5:47 pm
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