This brings up my question. I normally vacuum seal (Foodsaver) before sous viding and then chill and store. How do you handle this portion of the process if you don't seal the bags? I can see that it's not impossible to do the chill down but what about the store part? I would imagine an open bag reduces the time you can safely store the product. Am I missing something or is this designed for sv and serve?
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This brings up my question. I normally vacuum seal before sous viding and then chill and store. How do you handle this portion of the process if you don't seal the bags? I can see that it's not impossible to do the chill down but what about the store part? I would imagine an open bag reduces the safety of a stored product. Am I missing something or is this designed for sv and serve?
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