Join us at   / minutefood  !

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

:
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, 58 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:10.1016/09567135(95)91453r
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) 2534. doi: 10.3136/fstr.27.25

() :
https://douglasbaldwin.com/sousvide....
http://cookingissues.com/primers/sous...
https://www.scientificamerican.com/ar...
https://www.seriouseats.com/firstthi...
https://www.americastestkitchen.com/c...
https://www.chefsteps.com/sousvide

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

Youtube |    / minutefood  
TikTok |   / minutefood_  
Twitter |   / minutefood  
Instagram |   / minutefood_  
Facebook |   / minutefood