Go to the Recipe: Batch-Cooked Pork Chops, Gingered Yams, and Brussels With Jef Nelson
How long does this last in the fridge?
Should the protien be placed side by side , therefore flat, in the bags. Are you sealing the bags? Or do you have suggestions for keeping "bag clouds" from rising to the top of the water line?
Have you thought about adding the cooked vegetables to the bag with the protein and then cooking it long enough to pasteurize everything? I recently did this so I could make lunches that would last a month or so in the fridge. That way every weekend I can make a new recipe and have multiple options on hand to eat throughout the week.
I seasoned some chicken thighs with a western chipotle seasoning and salt and let them rest in the fridge for a few hours. Then I got my charcoal grill nice and hot and seared them nicely. I then seared the following vegetables until almost cooked. Red pepper, corn, zucchini, squash and tomatoes (just put them on for a few seconds). Bagged it all up in individual potions and added some more of the chipotle seasoning, lime juice and a pat of butter. I cooked them sous vide at 155F for a couple hours.
They turned out delicious. I end up pealing off the skin, because it is soggy, but I think I would continue to use skin on for the flavor. I just microwave it directly in the bag at work. I don't want to bring in the actual sous vide, but I thought about bringing a small tupperware container in and reheating them with hot water from the coffee maker mixed with some tap water.
To prevent floating, keep the bag opened as you place it in the water. The water will squeeze most of the air out. Seal the bag and then clip the top of the bag to the edge of the pot.
I usually just keep my bag open but leave it over the edge too make sure it doesnt float i usually add a spoon or just place something on top of the food
