UC Davis Newswatch: Sous vide Cooking

Bob Walden, who spent years as an executive chef in five-star restaurants, oversees the sous vide cooking process at UC Davis. It is designed to minimize waste and maximize taste by using airtight plastic bags placed in hot water. [4/2009] [Show ID: 15938]

Category:

Education

Tags:

• UC
• Davis
• journalism
• Bob
• Walden
• cooking

[vakuovani]

Sous-vide seller vakuovani.cz

[Entropy56]

My grandmother's maiden name was Davis. Does that count?

[jakehenne]

The taste & texture of sous vide mind-blowingly good if done correctly.

[vetromaster]

You know that it's inside an airtight plastic bag, and after cooking there's not much bacteria in it if any. Canned foods are the essentially same, and you eat those foods sometimes as late as 3-4 years after sealing. I have some doubts about the taste though...

[markimatang]

I while ago I ate a canned ham that was over 5 years old. It wasn't great but I didn't get sick.

[lumpfish99]

but 14 days dude.....thats 2 weeks!!!!! thats a long time for pork.....

[ucdcrush]

Can UCTV start uploading HQ videos? It's easy enough..

[dickstarbucksmut]

the guys at uc davis payed you to say that didnt they?

[dodge70chargerrt]

Well if you are worried about it going "bad" thats only if bacteria got to it. If its in a air tight bag, and has been previously cooked, it should be fine, which it is.

[lumpfish99]

14 days....???.....er....i go veg.....