One of the great things about sous vide (besides making amazing and perfectly cooked dishes), is that because it really only requires your ingredients and a Nomi-water bath, you can easily sous vide your meals for the whole week.
We here at Nomiku HQ will sous vide ingredients all in one batch over the weekend so that we’ll have ready-to-eat food during the week. All you need to do is retherm your ingredients (above 53°C, but below cooking temp and generally around 15 minutes, but it all varies by ingredient). Also, be sure to follow the cook-chill method to properly store your food :D
If you need any food storage, cooking, or retherming tips, let us know at [email protected] or let us know in the comments below!