Vac->Sous Vide->Fridge->Sear later in the week. Anyone do this? Better options?
Basically title. I’m pretty new to sous vide and was wondering if I could use it to essentially meal prep a bunch of stuff at the start of the week and sear it when I’m ready to eat to save time. My plan was to just keep it in the vac bag and leave it in the fridge and cut the bag open to sear it and essentially reheat it for an easy dinner throughout the week.
Would I be better off just searing it right away, and treating it like normal leftovers, or do you think the quality might be slightly better if it stays in the bag? There is usually a bit of liquid in the bag after I sous vide so dunno if I’d be better off taking it out etc. I was mainly going to do lean proteins like chicken breast, pork loin/tenderloin, maybe some beef if it’s on sale. Anyone who meal preps or has ideas on how to make weeknight meals easy I’ll take any advice. Appreciate it.