Preplanning Dinner W/ SV and a Chamber-Vac

I've only owned my Chamber-Vac for about 5-weeks, and it occurred to me that I could do lots of meal prepping. 

The other day I was planning on making Chicken Thighs for dinner, and mind you, they would not be anything special. I planned to toss them on the BBQ and serve them with Potato Salad and all the fixings, but nobody was in the mood for BBQ. So what to do? I did not want to freeze, and I did not wish to SV them to set aside for later use. But then it occurred to me. Meal prep using my Chamber Vac.

This is no special recipe, and I plan on doing this again with my own sauce, but this was on hand. My next batch will be huge using my own recipes. I am thinking about these Two- Thai Curry with Chicken and Panang Curry w/ Sous-Vide beef. 

I love Indian food, and I had some of this on hand. It does not contain salt. I add the Garam Masala and some salt to the chicken. I let it Dry-Brine in the refrigerator for about 6-hours, but I prefer overnight.

  

This is the sauce I plan on using. 

Give them a quick sear. And set aside.

Set aside to cool

After they were seared off and cooled, I placed them in a bag with butter. 

Pour the sauce into the bag. 

Before sealing, make sure it is very cold; otherwise, you will end up with a huge mess. I normally place it in the freezer for about 75-90 Minutes. 

Processed at 155f at 8-Hours. After it was processed, it was shocked and refrigerated for about a week. Since it was pasteurized, it could have lasted up to 90-Days in the refrigerator (based on temps of cooler)

The dish was rethermed in the bag at 135f for about 3 hours before I dumped it in this pretty bowl.