Sous vide water question
My Sous Vide Demi recommends emptying the water after every use. I'm curious as to why this is. I'm assuming it's a sanitary concern as stagnant water is rarely a good thing. At the same time, the food is sealed and the water is tap water which has been treated to some degree.
This is purely a curiosity type question.
Leaving the water in is probably not so much unsafe (at least any more than having a big reservoir full of mold in your kitchen always is) as it is just kind of gross.
And your next planned use is?? Next day? Later in the week? Following week? Assuming you haven't brought it to a boil (and even if you did) you're providing a good environment for incubating bacteria.
The food maybe not as "sealed" as we think. I can't pinpoint whether it is my fault, the bag's fault, or the vacuum's fault. Once I was paranoid and double bagged. I wanted to reuse the outer bag so I gave it a quick sniff before putting it back in storage - it smelled of the food. I was surprised.