Chefs use this technique...should you?

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WTF is sous vide - and why are people obsessed with it?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Baldwin, DE (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15–30. doi:10.1016/j.ijgfs.2011.11.002
-Brenner MP.& Sorensen PM. (2015). Biophysics of molecular gastronomy. Cell, 161, 5-8 doi: 10.1016/j.cell.2015.03.002
-Creed, PG (1995). The sensory and nutritional quality of ‘sous vide’ foods. Food Control 6(1), 0–52. doi:10.1016/0956-7135(95)91453-r
-Kathuria D, Dhiman AK, Attri S (2022). Sous vide, a culinary technique for improving quality of food products: A Review. Trends in Food Science Technology; 119:57–68. doi: 10.1016/j.tifs.2021.11.031
-Stringer, SC & Metris, A (2017). Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science, (), S1878450X17300689. doi:10.1016/j.ijgfs.2017.09.001
-Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H (2021). Advantages and challenges of sous vide cooking, Food Science and Technology Research 27 (1) 25-34. doi: 10.3136/fstr.27.25

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://douglasbaldwin.com/sous-vide....
-http://cookingissues.com/primers/sous...
-https://www.scientificamerican.com/ar...
-https://www.seriouseats.com/first-thi...
-https://www.americastestkitchen.com/c...
-https://www.chefsteps.com/sous-vide

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