heirkb
Senior Member
- Joined
- Mar 22, 2011
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Can someone link me to a site that explains safety issues with low temp cooking? The main thing I'm confused about is why so many people seem scared of very slow roasting if sous vide has been established as safe. What would make cooking in a 165-200 oven different from cooking sous vide? Is it an issue with the efficiency of air vs water when it comes to transferring heat into the food? Even if that's a concern, isn't what makes sous vide safe the length of time the food is kept at that lower temperature (as opposed to 20 minutes at 500 degrees farenheit, for example)? I remember reading something Heston wrote about this I think a couple years ago where he linked to a scientific paper that actually studied this very issue. Can't find it now...