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Anonymous
Sous vide food safety 2017-07-29 12:33:25 Post No. 9230558
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Sous vide food safety 2017-07-29 12:33:25 Post No. 9230558
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Ok, redpill me on sous vide food safety...
Everyone says I should rapid chill sous vide packed food in an ice bath before freezing. Is vacuum packing an instant botulism magnet?
When I used to make meatballs I'd portion out meatballs and some of the sauce in plastic lid containers for later reheating.
But now I want to use my vacuum sealing equipment to portion it into convenient plastic bags. I'd like to just portion out the leftovers and maybe chill in the refrigerator and finally freeze. But am worried that as soon as I suck all the air out different rules apply.
Do I need to do the full ice bath or can I do what I have done in the past with regular vacuum seal bags?
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If you're worried about botulis just sous vide it in a Ziploc then open it allowing air to go in then vacuum seal it afterwards
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>>9230573
Well, I'm browning and cooking in the skillet and then portioning out and sealing.
I'd probably be less worried (maybe incorrectly) if I was going straight sous vide to freezer. But in my case I'm cooking the regular way but sealing, freezing and reheating in vacuum bags.
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