Yeah, not as often as I should. I recently did a batch and rapidly chilled some chicken breasts for extended fridge storage (up to a month maybe). A test run, the method seems sound and we conveniently have a fridge drawer that can run at right around freezing.
Yes one trip to costco and a purchase of “Mastodon” pork loin will do it for me.
Ok-Rhubarb-9058
Every Sunday
ThisIsClay
All the time
nextyoyoma
We also freeze leftover soups and stews and then just reheat to 130+. Vacuum sealed stuff freezes so much better and reheating via sous vide is so easy and the food almost tastes like it was never frozen.
Kona1957
Love the prep and freeze. Usually do it when Rib Eyes or Prime Ribs go on sale and lately that hasnt been that often. Sir Charles are a waste of time for my machine.
serious_impostor
Just did today, I also use a sharpie and label what it is, how much it weighs (how many people it will feed) and what temp I’m planning to cook it for and how long (ie: 130.5 X 3-4hrs)
Shaun32887
Yup. I do this with all my meat when I bring it home. I usually buy big cuts, then bring them home to break down and freeze. Some gets seasoned, some gets frozen unseasoned, scraps go to the stock bag.
Then I label everything with the contents and the date
11 Comments
Something something butter. Something something garlic.
Yeah, not as often as I should. I recently did a batch and rapidly chilled some chicken breasts for extended fridge storage (up to a month maybe). A test run, the method seems sound and we conveniently have a fridge drawer that can run at right around freezing.
STOP. PUTTING. HERBS. AND. BUTTER. IN. THE. BAG.
PLEASEPLEASPELSAEPASELPASEPASLEAPSELAPELASPEAELPASPEAPEPELASLSAPELSA
No but that’s a good idea
Yes one trip to costco and a purchase of “Mastodon” pork loin will do it for me.
Every Sunday
All the time
We also freeze leftover soups and stews and then just reheat to 130+. Vacuum sealed stuff freezes so much better and reheating via sous vide is so easy and the food almost tastes like it was never frozen.
Love the prep and freeze. Usually do it when Rib Eyes or Prime Ribs go on sale and lately that hasnt been that often. Sir Charles are a waste of time for my machine.
Just did today, I also use a sharpie and label what it is, how much it weighs (how many people it will feed) and what temp I’m planning to cook it for and how long (ie: 130.5 X 3-4hrs)
Yup. I do this with all my meat when I bring it home. I usually buy big cuts, then bring them home to break down and freeze. Some gets seasoned, some gets frozen unseasoned, scraps go to the stock bag.
Then I label everything with the contents and the date