I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and refrigerated properly, prior to and after cooking? I am concerned that a lack of air and the different ingredients (e.g. garlic, oil or dairy) pose a potential risk of botulism and decrease safe storage times. Conversely, will the vacuum sealing extend the shelf-life despite being a consumer, rather than a professional product? My estimate is 24 hours top for a marinade and 24 hours storage after cooking, but I realise this is probably extremely conservative.
- Poultry e.g. chicken thighs, marinating in a citrus solution with fresh garlic?
- Beef, e.g. steak, marinating in oil and fresh garlic?
- Beef or chicken marinating in yoghurt or cream?
- Any of the above, cooked sous-vide as appropriate, then rapidly cooled in cold water and refrigerated unopened ?
