I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop them into a sous vide water bath and cook them on demand.
So, my question: how long can I store chicken (or steak) vacuum sealed after seasoning it, but before cooking it? Or is it better to just cook the meat all at once and store it for the week in a cooked state and then reheat as needed.
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