Sous Vide Storage
I'm seeing a lot of contradicting information regarding sous vide storage after cooking. Some says regardless of what I'm cooking and the temperature, I should dunk food into an ice bath to prevent bacteria from growing. Others say it's ok to remove it from the bag and put it in the fridge. If I'm cooking chicken breast at 149 for 1.5 hours, am I safe to remove it from the bag, put it in tupperware and leave it in the fridge so I can eat it for the next few days?