Talk:Sous vide

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Comments

"Baldwin's treatise" is mentioned at the end of the article with no previous mention of Baldwin, nor any citation.

Also, I think an Advantages/Disadvantages section might be appropriate. —Preceding unsigned comment added by 141.213.11.24 (talk) 16:13, 14 September 2010 (UTC)[reply]

Basically good article but feels like it was written five years ago and never updated. SV isn't new anymore even if it is unknown in most home kitchens. Lately, SV is becoming much more well known and even specialized aspects of SV are receiving publicity. 1p2o3i (talk) 17:19, 16 March 2011 (UTC)[reply]

Jugging

http://en.wikipedia.org/wiki/Jugging

Historically speaking sous-vide is very similar to this. Perhaps worth a mention? — Preceding unsigned comment added by CptBuck (talk • contribs) 03:52, 16 November 2011 (UTC)[reply]

history

How can this practice predate plastic bags? What did they used to use? — Preceding unsigned comment added by 75.73.70.113 (talk) 23:14, 11 March 2012 (UTC)[reply]

Safety

As a biochemist, I cant see how heating for 4 hours at 55 degrees would kill bacteria and make it safe. when you heat something slowly like that bacteria produce heat shock proteins which allow them to survive at higher temperatures