I am hoping to get started with sous vide this weekend, and have a general question about preparing and sealing meals in advance. Is it OK to go ahead and put the meat and seasoning in a bag, vacuum seal it, and store in in the fridge for ~24 hours before actually cooking it sous vide? For instance, Sunday evening I buy some salmon filets, put them in bag with salt, pepper, and a slice of lemon. Seal bag. Then cook it Monday evening. Would that work, or does storing the meat for ~24 hours sealed with salt + pepper + lemon harm the meat? Any advice appreciated.
