I have only learned how to BBQ low and slow meat this summer and I now find myself making large chunks of meat and there is only my wife and I. I love the cheap delicious cuts but I have a new problem to deal with - lots of left overs. I need a strategy for saving and reheating meat. Also, I've only had the sous vide a few days but I can see some of the benefits of a vacuum sealer there as well - batch cooking chicken breasts for sandwiches for example.
My current option will be to freeze individual servings but don't see that working well for lunches at work. Also not a fast way to reheat.
I'd like to know your thoughts on how much you actually use a vacuum sealer once the novelty wears off.
Compare the time, effort and quality of vacuum sealing individual servings against individual portions ziplocked into the freezer. How much better is the meat when reheated comparing vacuum in the fridge vs displacement method in the freezer?
Counselling services greatly appreciated.
My current option will be to freeze individual servings but don't see that working well for lunches at work. Also not a fast way to reheat.
I'd like to know your thoughts on how much you actually use a vacuum sealer once the novelty wears off.
Compare the time, effort and quality of vacuum sealing individual servings against individual portions ziplocked into the freezer. How much better is the meat when reheated comparing vacuum in the fridge vs displacement method in the freezer?
Counselling services greatly appreciated.
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