I have a few thick chicken breasts that I've pan-fried for a few minutes each side, seasoned, then vacuum-bagged for sous-vide treatment later.
Two went straight into the freezer, and the other went into the coldest part of the refrigerator, since I plan on cooking it in ~6hrs.
Does anything about this scream "idiot"? I can't think why it would be a problem since they shouldn't have spent long in the danger-zone and will be completely pasteurised before serving, but I'd prefer to make sure I haven't blanked and missed something obvious.
Submitted April 23, 2016 at 12:57AM by AtlasAirborne http://ift.tt/1T3Z06q Cooking
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