date:Aug 12, 2013
ociated with lower temperature cooking.
Sous vide cooking involves vacuum packing food in a plastic pouch and then heating in a water bath. This cooking involves precise nature of the temperature control, allowing innovative use of the technology to create new textures and flavours by manipulating the behaviour of food components such as proteins, starches and fats.
As microbial safety is important in designing new recipes and processes, data has been collected on how well food poisoning bacte