Filipp

Ok, thanks for the answer. I just want to be sure what i am getting into Am i correct when i say that the deadly toxin only Can be created in a anaero enviorment?

Okey, Acctualy My Only concern with this method (sous vide) of cooking is the risk of botulism. But it seems to be safe from that as long as u cook-hold and then dont reheat any possible leftovers

Ok, thanks for the reply, i think i am starting to get it now. So cook- hold the food. Then if u get any leftovers there is safe to store the in the fridge without vaccum, just like in a plastic container. But it is a big nono to revaccum and store already cooked food in the fridge?

I have read it but since My english isnt that great I just want to doublecheck with u guys. If i understand it correct the safe way to cook sousvide is cook-hold. And Then if i get some leftovers it is safe to store them in the fridge in a none vaccum container? That way should be safe regarding botulism?

Hi I am very interested to start with sous vide cooking. But i have one main concern at that is boutulism. How likley Will it be to produce the deadly toxin if i cook like a piece of meat following the gguideline and Then eat it. If i get som leftovers i Will store it in a regular foodbox. Or is the real danger When u start to store cooked food in vaccum bags. Can there be a chans of botulism if Cook according to the guidlines and Then stored NOT in vaccum?