JeffDDS

Thanks! I can see where freezing and reheating would work really well for individual chicken breasts, hamburgers, etc. My six (okay, I'll admit it) to ten day questionable storage issues come up more frequently with pork loin or shoulder, or other large cuts of meat that get cooked and then taken out and sliced over the course of the week. I guess there's no reason I couldn't break down those cuts into smaller pieces in the first place before cooking though; that hadn't occured to me before now.

What is "cold enough"? Somehow I have 34F stuck in my head, but I don't know where I got that number. Is a standard fridge/freezer thermometer sufficient to measure "cold enough" in this instance, or should I be tossing my thermopen in the fridge every once in a while?

I've been playing with immersion circulator cooking for a year now, and really enjoying it. Up to this point, I've been using ziploc bags and water displacement for cooking. However, I have a developing food safety concern. We have four young kids, and to keep things running smoothly at home I do the cooking for a week at a time on the weekends. MC seemed to be all about the chamber vac; MC@H showed the foodsaver and ziplocs. If I'm cooking with the intent of storing food in the fridge for up to 6 days, how should I be thinking about food safety? Ziploc? Food saver? Chamber? Or are all of these moot points if one is working with a standard home refrigerator rather than a professional model? (That was my theory on why MC@H didn't push the chamber vacs at all.) Thanks!