Lacor Sous Vide 69193 Instrucciones De Uso Y Mantenimiento página 50

10.- The maximum time authorized for storing a fresh product is from 6 to 21 days according to
recommendations from the health authorities. This amount of time is obviously greater when
storing frozen food below -18ºC.
11.- In order to vacuum-seal hot foods, do a partial vacuuming. That way you will avoid the
atmospheric pressure descending too much and you will reduce the risk of boiling.
12.- Before vacuum-sealing animal products, they must first be dead. This mainly applies to
seafood. For example, it would be a serious mistake to vacuum-seal raw mussels in their
valves and not cook them immediately. Live animals will suffocate when they are deprived of
oxygen and will die and quickly start to decompose.
Use of Professional Blast Chillers
The use of low temperature vacuum cooking (sous vide) is very common in the professional arena
as it allows for dishes to be prepared in advance, refrigerated and then made available in a short
space of time.
The rapid cooling of pre-cooked food is fundamental in order to prevent possible contamination
or the growth of bacteria, furthermore, the textures, flavours and aromas of the food and
seasoning used are maintained by stopping the cooking in a controlled way.
The use of professional blast chillers and powerful fridge units with several vents for the
circulation of forced air, allows for the temperature of pre-cooked food to be reduced to a
temperature lower than 10ºC in just a few minutes, thus minimizing the development or spread of
bacteria. This enables the original food quality to be preserved for between 5 and 7 days in
refrigerated storage and for several weeks in freezers at temperatures no lower than -18ºC, in
order to avoid the formation of microcrystals on the inside of the food.
This is one of the most important points in a vacuum process. Taking all these precautions will not
do any good if, once cooking has finished, the temperature is not drawn down below 10ºC within
2 hours. Microorganisms develop with great ease in temperatures that fluctuate between 10ºC
and 65ºC, with this danger being heightened between 35ºC and 45ºC. If the temperature is
successfully brought down to below 10ºC within 2 hours, microbial growth will not have sufficient
time to occur.
Direct Contact with Very Cold Water
If you do not have access to a professional blast chiller, you can use a more home-style, easy
method, this involves quickly submerging the vacuum bag, following cooking, into a bowl or
container filled with plenty of cold water and blocks or cubes of ice. This will reduce the
temperature of the food in just a few minutes, and once the bag reaches a temperature lower than
10ºC, you can place it in the refrigerator. Remember to consume the food within 7 days.
You can add a pinch of salt to the bowl or container of water, and by doing so the temperature of
the water will remain below 0ºC for several minutes. Use lots of ice for this process.
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