there is no need to respond so aggressively. op is talking about, functionally, braising in a pot at 60C. that’s what the svs is. as long as the food remains submerged most of the time, the fact that it isn’t in a plastic bag is irrelevant to the question of microbial growth while cooking since the temperature precludes it.
once the item is finished cooking, you could then wrap it up and store it in the fridge as you would any leftovers. it wouldn’t stay as fresh as if it were vac packed, but that’s not the issue here. it’s no more dangerous than any other kind of cooking in that it has the same risks - you’d want to quickly cool it and then bring it back up to proper temps on the other side.
i don’t think it’s a great idea but it’s because i don’t think the product will taste as good not because it’s inherently unsafe.
