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Sous Vide Chicken Breast

Noah_Pan_30977

I've been cooking a lot of boneless, skinless chicken breasts sous vide to have around as a snack for extra protein. I cook them in the circulating bath and then quick chill them in an ice bath for an hour. My questions are:

When I take the chicken breasts out of the ice bath and put them in the refrigerator, should I keep them sealed in the bag or take them out?

In terms of food safety, how long can I keep chicken breasts cooked this way in the refrigerator? I'd love to cook enough for 3-4 days at a time and just reheat later.

Thanks!

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Mason_Perry_34060

A week easy, I would leave them in the bag especially if you vac sealed them... I do this on the weekends so my wife can take some to work on salads, and so forth, Still fine after a week, I chamber vac mine.

Noah_Pan_30977

Thanks, Mason. I chamber vacuum seal too so I'm glad to hear about your experience doing the same.

Mason_Perry_34060

@Grant said to try it sliced thin cold and then serve it with soy sauce and wasabi like sashimi, it was very very good.

Chris_Young_80640

@Noah — If possible, keep them sealed. This will prevent them from developing a slightly rancid left-over flavor that is the result of post-cooking oxidation. Provided that you cook them hot enough for long enough to achieve pasteurization—and with chicken breasts you almost always do—then the storage time is entirely a function of how cold your refrigerator keeps them.

The last time I checked, the food safety rules proscribed:

5 °C / 41 °F, 3 days

3 °F / 37 °F, 10 days

1 °C / 34 °F, 30 days

Chris

seijoed

I can vouch for the 2F - we do a lot of chicken, I buy the $0.99 stuff for my doggies, we combine that with bags of cheap rice and avoid the cost of dog food.