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Safety Issues Regarding the Three Basic Sous Vide Steps

Appears in
top 1000Under Pressure: Cooking Sous Vide
Under Pressure

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.

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