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Forget ChefSteps. As far as I’m concerned, this is the reference: https://douglasbaldwin.com/sous-vide.html https://douglasbaldwin.com/sous-vide.html

• tptacek 2y ago
  Ehhhh. I've had lots of issues with it, and I can't cite chapter and verse but I think Dave Arnold has some critiques of it too. Really, for what the Baldwin guide is trying to do, you can just Google stuff off Serious Eats for.
  • amluto 2y ago
    What issues? I’m not in love with Douglas Baldwin’s recipes, but his time/temperature tables for pasteurization are quite useful.
    • amluto 2y ago
      (replying to myself) It seems like Dave Arnold and Douglas Baldwin even study each others' work -- see the comments here for example: https://www.cookingissues.com/index.html%3Fp=3304.html https://www.cookingissues.com/index.html%3Fp=3304.html Also, wow, the Cooking Issues people might be good at low-temp cooking, but they are not good at Unicode.