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?
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
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?
