An article in Caterer search emphasizes on the enhancement of flavor and safety in case of sous-vide. Where there is no set of rules for increasing the flavor in sous-vide, there are trial and error but proven methods of temperature control, heat transfers, maintaining water circulation and using the right apparatus like immersion circulators do the job.
The article lists down the following tips to maintain safety:
1. Develop proper hazard analysis and critical control point to prevent cross-contamination.
2. To be on the safer side steam bath the foods from 41F to 140F.
3. Maintain clean environments for storing sous-vide apparatus and ensure that the seal packages are free from oxygen.
4. In the absence of an apparatus regularly, circulate water to maintain safety and uniform heat transfer.
5. Pre-cooked foods in the sous-vide method should be given ice baths to ensure that there is no accumulation of bacteria.
