Quote:
Originally Posted by Mccree
I have a question about this. Would you sous vide some chicken, store in the fridge/freezer and the finish it a few days later to make a quick supper when time is short?
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You mean like a 70-90% cooked chicken that you can have sit on the pan while you cook veggies or something on the side? I've done this on the day of or a day earlier for items I keep in my fridge, but I haven't actually ended up having any available for more than a day or two max. I do this with steak as well.
As for freezing a partial cook, I haven't actually thought of doing this, but it sounds like it could work. I usually freeze it raw, then toss the entire bag into the sous vide for the cook time + 30 minutes while I prep other food/ do other activities. I assume if you cook it 80-90% then freeze it, you probably could attempt to sous vide thaw it over 20-30 minutes, then chuck it on a pan to make a fast(er) chicken. However, I would be concerned that the middle isn't properly thawed and I'd end up with some slightly raw chicken... Slice in half, back on the pan or a quick little ding in the microwave if that's the case I guess?
Fridge should be ok and easy to make sure it's properly cooked though IMO.