Hi all,
I have a question around cooking meat sous vide beforehand and then storing in fridge until searing is needed.
I'm asking since I want to have a lot of beef burgers perfectly cooked, and sear them over the course of a day. But I fear that leaving them in the bath itself will overcook it (or rather break the meat down too much).
Is it viable and safe to cook with sous vide, take it out at just the right time, store it in the fridge, and then sear it from the fridge when necessary? I am talking about burgers that are about 1cm thick.
Cheers,
Luke
