re: Question About Sous Vide & Meal Prep For A Week

I sous vide all my chicken for the week on Sunday nights in vacuum sealed bags. I usually go straight from the water to the fridge. I'm sure there's a small chance something could go wrong but it never has before.

I often cook meals on a Friday around 6 or 7 at night. Many times it's after midnight before we put the leftovers in the fridge. I'm 42 and so far have never gotten sick after eating leftovers. Not saying it can't happen, but it's not worth worrying about.


To reheat my chicken, I usually cut into smaller pieces. Most of the time it's a real thick chicken breast, so I'll cut it in half length-wise. It heats up faster with less overcooking. I generally just use the microwave and use my weekday chicken in a salad. I cover it with Tony's before it cooks and don't worry about getting a sear. I found the sear doesn't make much difference with the chicken breasts to me. Pork and red meat is a different story where the sear makes or breaks the protein.

This weekend I think I'm going to take some thick breasts and sous vide them, then melt mozzarella over them and serve with pasta and sauce for a healthier chicken parm.