How long does a cooked turkey breast in a vacuum-sealed bag stay safe to eat in the fridge?
This is always a big question people have. Once youre done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do.
If you follow that routine, cooked food in unopened sealed bags will last for at least a week, if not longer. I know some people, I think Douglas Baldwin is one who talks about food lasting for 2, 3 or even 4 weeks, depending on if your refrigerators cold enough and youve chilled it properly. So sous vide leftovers do last for a long time.
On the thread asking for pre-video questions, a lot of people had some really good comments on this. I know theres a few people in this group who cook a lot ahead of time and then store it for later in the fridge. So thats a great way to do it.
Another question asked was their biggest challenge; people answered “waiting”. Another way to cut down on the wait time is to cook the food sous vide, cool it in cold water or an ice bath, and then put it in the fridge days ahead of time. Then when youre planning to eat the food, you only have to reheat it. You will serve a moist and tender dish; its just like eating it on the day it was initially cooked.
If you sous vide a chuck steak for 36 to 48 hours, chill it properly. When youre ready to eat, you only have to reheat it for about an hour; its going to be up to temperature and ready to go. You can easily do that for a weeknight meal without worrying about the 36 hours cooking time. This does require a little planning ahead of time, but its a lot easier than trying to always have dinner ready exactly when everyone wants to eat.
Another great thing about sous vide food that stays fresh for a long time is that it makes planning meals easier.
If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. Its all in my best selling book Modernist Cooking Made Easy: Sous Vide – Get Your Copy Today! Like this? Have questions or comments about it? Let me know in the.
Sous vide cooking has become increasingly popular in recent years due to its many benefits. But one common question folks have is how long sous vide chicken lasts after cooking. In this article, we’ll provide a thorough overview of sous vide chicken storage times.
First, let’s quickly go over what sous vide cooking entails. Sous vide means “under vacuum” in French. This cooking technique involves sealing food in airtight plastic pouches or jars, then cooking the food in a precise, temperature-controlled water bath for an extended period of time.
The temperature is much lower than what is usually used for cooking. For example, chicken is usually cooked sous vide at 140°F to 165°F. The food cooks slowly over 1 to 4 hours.
This long low-temp cooking tenderizes meat, fish and poultry exceptionally well. It also retains moisture and allows food to cook evenly throughout.
How Long Can Sous Vide Chicken Be Stored?
With proper handling, sous vide chicken can be kept refrigerated for 7-10 days after cooking. This extended shelf life is thanks to pasteurization.
Pasteurization Extends Shelf Life
The sous vide cooking process pasteurizes the chicken by heating it to a sufficient temperature for a long enough time to kill harmful pathogens. For chicken, this means bringing the internal temp to at least 140°F.
Pasteurization reduces bacteria to safe levels, drastically slowing spoilage. It extends the window of safe consumption without ruining texture and taste like high-heat cooking does.
Rapid Cooling After Cooking Is Critical
To make the chicken last as long as possible, it needs to be cooled down quickly after cooking. You have two hours to get the food’s temperature below 40°F. Quick cooling prevents remaining bacteria from multiplying and producing toxins.
The fastest way to cool down sous vide chicken is in an ice water bath. Just put half ice and half water in a large container to make a bath. Put the sealed bags of cooked chicken in the ice bath for 30 minutes to two hours, or until the whole thing is colder than 40°F.
Proper Refrigerated Storage
Once rapidly cooled, the chicken must be properly stored in the refrigerator to maintain the extended 7-10 day shelf life. Leave chicken sealed in its original sous vide pouch if it stayed intact during cooking. You can also transfer it to an airtight container.
Putting chicken on the bottom shelf, which is the coldest part of the fridge, makes it last longer. Also, it’s important to keep an eye on the fridge temperature and make sure it stays below 40°F all the time.
Best Practices for Safe Sous Vide Chicken
Follow these best practices when cooking sous vide chicken to ensure safety:
- Start with fresh, high-quality chicken within its expiration date
- Maintain diligent hygiene when handling raw chicken
- Cook chicken to the proper internal temperature (140-165°F)
- Chill in an ice bath immediately after cooking
- Store sealed in original bag or airtight container
- Refrigerate chicken in the coldest area of the fridge
- Inspect chicken carefully before consuming
Discard chicken if you notice any signs of spoilage like off smells, sliminess, or odd colors. Don’t take risks when it comes to food safety.
Frequently Asked Questions
What is the ideal temperature for sous vide chicken?
For chicken breasts, cook to an internal temp of 150°F. For chicken thighs, go up to 165°F since they have more connective tissue. Use an instant read thermometer to verify temperatures.
How quickly should I chill sous vide chicken?
Bring the internal temperature down below 40°F within 2 hours after cooking. An ice water bath works best for rapid cooling.
Can I re-freeze sous vide chicken?
Yes, you can safely re-freeze sous vide chicken after it’s been properly cooked, chilled, and stored. Re-freezing may slightly degrade texture. Use airtight packaging to prevent freezer burn.
Does sous vide chicken type affect shelf life?
No, the type of chicken (organic, free range, etc) doesn’t significantly impact shelf life when handled properly. Pasteurization and correct storage matter most.
Can I sear chicken after sous vide cooking?
Yes, you can quickly sear sous vide chicken after cooking and still retain the extended fridge life, as long as searing doesn’t drastically raise the internal temperature.
Is sous vide chicken safe after 10 days?
Properly handled sous vide chicken can last up to 10 days refrigerated. However, inspect closely and discard any chicken with signs of spoilage before consuming, even if it hasn’t reached 10 days.
The Takeaway
With proper sous vide cooking, chilling, and refrigerated storage, chicken can safely last 7-10 days in the fridge. This extended shelf life allows meal prepping and saves time in the kitchen. Follow best practices and listen to your instincts – if in doubt, throw it out. Sous vide on!
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