I am hoping to replicate the commercial "Frozen boil in the bag" meals for consumption at home. These seem to be mainly fish in sauce these days, but I vaguely remember meat dishes of this genre from my childhood (e.g. beef curry).
I was intending on following this process:
- Cook a stew/casserole/pasta dish etc. as normal with fresh produce
- Cool quickly using a water bath if necessary
- Portion and place in an open Sous Vide bag
- Freeze, once solid, vacumn seal extracting as much air as possible
- Store for up to 6 months in a domestic freezer
- Reheat by adding to a pan of boiling water and boil, uncovered, for 20-25 minutes
My questions are threefold:
- Is there any hidden food safety risks here?
- What (if any) dishes would not benefit from this process?
- Are standard Sous Vide bags capable of being boiled?