Scientists and Mathematicians Explore Sous Vide Cooking
Posted in Uncategorized on Feb 22nd, 2009
I recently stumbled on mathematician Douglas Baldwin’s wonderfully detailed guide to sous vide. French for under vaccum, sous vide is a technique of cooking food sealed in bags without oxygen at relatively low temperatures and long cook times. Baldwin’s site is awesome; it features a bit about his professional work in computer science and math, [...]