Safety Issues Regarding the Three Basic Sous Vide Steps

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Published 2008

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.

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