Bath: Sous Vide Cook & Chill

Sous vide that doesn't stop at cooked: pasteurization holds, ice-bath chill timers, and fridge shelf life — every number cited to Baldwin and the FDA Food Code.

Sous vide gets you a perfectly cooked piece of fish or meat. Then what? Most apps — and most recipes — go quiet exactly when the food-safety part begins: chilling it fast enough, knowing how long it keeps, and reheating it without making anyone sick.

Bath is the sous vide companion that doesn't stop at "cooked." It walks you through the whole lifecycle — Cook, Chill, Store, Reheat — and every number is cited to a named authority, never invented.

COOK • Pick your food and doneness, set the thickness, and get the pasteurization hold time for a real safety margin. • A clear warning when a low "sashimi" cook hasn't actually pasteurized — so you know what's fine to eat now versus what's safe to store. Cited to Douglas Baldwin's A Practical Guide to Sous Vide Cooking.

CHILL — always free • A live ice-bath countdown: how long a piece of this thickness takes to cool to a safe 41°F (5°C). • A plain-English check against the FDA Food Code two-stage cooling rule — plus why the fridge alone cools far too slowly.

STORE • Enter the day you cooked it and get a use-by date, with the honest caveat that home fridges run warm.

REHEAT • Bring a chilled batch back up through the danger zone safely.

WHY BATH IS DIFFERENT • Cited, not guessed — Douglas Baldwin's guide and the FDA Food Code, named on every card. • The whole lifecycle, not just the cook. • Built for home cooks and meal-preppers, in plain English. • Pay once. No subscription, ever. Cooking and chilling are free forever; a 24-hour trial opens Storage and Reheat, then a single one-time unlock.

Bath is an educational reference, not a medical device, and not a substitute for a calibrated thermometer or your local food-safety authority. When in doubt, throw it out.