All the cooking techniques in the world can be executed poorly, resulting to ruined meals in more than one ways. The worst case scenario is when the resulting dish spoils and the person who eats it becomes sick. As stated in the Sous Vide Wizard website, the Sous Vide cooking gradually raises the food’s internal temperature up until it reaches the assigned temperature.
The risk rises in the ‘slowly’ part, but if you prepare the dish carefully and attentively, then the dish you cooked through the Sous Vide process will be delicious as well safe.
Sous Vide Wizard
You don’t need us to tell you that uncooked and poorly prepared food contains health risks when consumed. People that already have a compromised health system stand at an even greater risk. Sterilization of spores and micro-organisms in the cooking process is crucial. The same goes for vegetable, the pathogens and numerous other ‘cooties’ need to be pasteurized until they can be considered harmless; food can spoil before and after the cooking process.
Sous Vide cooking alongside the proper handling of food can alleviate all aforementioned food risks. Food safety can easily be achieved with effort and knowledge. It also wouldn’t hurt to invest in quality Sous Vide equipment. If you still lack confidence in the food you’re presenting using the Sous Vide cooking process, you can try searing the meat beforehand. But this time, you might want to use a skillet or a boiler; you can sear the meat before and after it goes through the water bath process.
Searing the meat before it goes through the water bath kills the microbes on the surface and locks the flavor of the food. Take note that searing the lamb beforehand isn’t recommended because it tends to add a horrible flavor that will spread through the meat as you slow cook.