Label
All
0
Clear all filters

Safety Issues Regarding the Three Basic Sous Vide Steps

Appears in

By Thomas Keller

Published 2008

  • About
Certain basic safety rules apply to each step of sous vide.
SEALING
  1. Chill the food, or sear the food if that is called for and then chill it immediately and thoroughly.
  2. Seal the chilled food and either cook it immediately or store it at 3.3°C (38°F) or below.
COOKING
  1. Cook the food, remove it from the bag, and serve it.
  2. Cook the food, leave it in the bag, and chill it in an ice bath to 1°C (34°F), then refrigerate or freeze.
STORING
  1. Store the food (chilled first if it has been cooked) in the refrigerator at or below about 3.3°C (38°F) or freeze it.
  2. Defrost food in the refrigerator before using.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

In this section

Part of

The licensor does not allow printing of this title