Certain basic safety rules apply to each step of sous vide.
SEALING
- Chill the food, or sear the food if that is called for and then chill it immediately and thoroughly.
- Seal the chilled food and either cook it immediately or store it at 3.3°C (38°F) or below.
COOKING
- Cook the food, remove it from the bag, and serve it.
- 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
- 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.
- Defrost food in the refrigerator before using.