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by amluto 474 days ago
Forget ChefSteps. As far as I’m concerned, this is the reference:

https://douglasbaldwin.com/sous-vide.html
1 comments
tptacek 474 days 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.
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amluto 474 days ago
What issues?

I’m not in love with Douglas Baldwin’s recipes, but his time/temperature tables for pasteurization are quite useful.

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amluto 474 days 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

Also, wow, the Cooking Issues people might be good at low-temp cooking, but they are not good at Unicode.

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