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Join us at http://patreon.com/minutefood! 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.html -http://cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/#sectionI1 -https://www.scientificamerican.com/article/the-science-of-sous-vide/ -https://www.seriouseats.com/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes -https://www.americastestkitchen.com/cooksillustrated/articles/566-all-about-sous-vide-cooking-reviews-recipes-how-to-guides -https://www.chefsteps.com/sous-vide MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood