Quotes About Sous-vide

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.

At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.