I was going to have it tonight but something came up and can no longer do that. It’s cooked and still in the sous vide bag. Can I just hold it in the fridge for 2 days in the bag before frying it up? I assume I can but when I looked at the recipe it says I can freeze it before the sous vide step (step 5) but doesn’t mention anything about holding it after the sous vide step. Maybe it’s obvious that you can which is why he didn’t mention it. Thanks.
[https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta](https://www.seriouseats.com/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta)
by goosereddit