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cook and store

dongta27

I know a few members like to cook large batches and store (I believe @Brandon_Byrd_40557 does this). I am curious to your process.

Should I season and pre-sear before I sous vide?

Is it necessary to do a quick blanch in boiling water if I'm not pre-searing (poultry)?

Can I add oil and/or aromatics (thyme, rosemary, etc) to the bag?

Those are my starter questions... I may have more after reading your responses.

Thanks.

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Comments

pgcath

Season and pre-sear - Some of these things are a matter of choice. I know that some folks have Strong Feelings, so I will let them chime in. In general, for beef and pork, I pre-sear. For chicken and fish, I don't. For short cooks, (an hour or two), I pre-season. For long cooks, I don't salt beforehand.

Blanch - Usually I only do this when I am cooking for 48 hours or more. I know some folks do this religiously.

Oil and aromatics - you absolutely can. Some herbs will be stronger and/or have a different taste than you may be used to. I still don't entirely understand the rules for raw garlic. I thought I did, then the Mojo pork recipe came out.

Good luck, and welcome aboard!

fisher23

+ 100% with @Max_Foster_18996.

I think fresh herb flavor can become strong or give a off flavor when frozen.

With raw garlic, I never freeze anything with raw garlic, and I only use cooked garlic for all cooks over 2 hours. As I also don't totally understand why sometimes it's ok to use raw, unless it's the acidity of other ingredients. I am on the better safe than sorry side.

I also don't precook fish, even from frozen fish doesn't take that long to cook and is much better cooked just prior to consumption.

jeffreybkim

I agree with both @Max_Foster_18996 and @John_Fisher_218893. If you're thinking of blanching or pre-searing specifically to destroy pathogens, it shouldn't be necessary if you choose the appropriate times and temperatures. The sous vide process will kill all vegetative pathogens. Assuming your kitchen hygiene practices are good post sous vide as well, you don't have anything to worry about.

seijoed

I don't pre-season, I pre-sear if I know it is long cook items.
(Blanch is the same as pre-sear)
Oil and aromatics, Nah.
Garlic can lead to a load of time spent pooping. - It doesn't do anything.

Spend your time on sides and sauces.