Hello all. I've just started cooking sous vide for the first time, and had a question about preparing food in advance. Over the weekend, along with trying few dishes to eat immediately, I vacuum sealed some chicken breasts (separately) in my Foodsaver with a little soy and grated ginger. I put them into the fridge uncooked, planning to use them for quick weeknight meals. The next day, I put one packet in at 141F for 90 minutes. Disaster: the first millimeter or so of the chicken had turned to sludge, and it was much drier than chicken I'd made over the weekend. Was this a result of leaving it vacuum sealed with salt (soy) overnight? In other words, had I overbrined it? If I do want to prepare packets in advance, can I keep them raw? or should I bring them to temperature, cool them, and put them in the fridge to reheat later? Still new to SV, so it's hard to wrap my head around the concept that reheating meat won't result in the equivalent of microwaved leftovers. Thanks in advance for the help, HH
