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Nathan Myhrvold - If you talk about sous-vide, then...
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat. (Nathan Myhrvold)

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

Nathan Myhrvold

Related topics

food heat safety talk microbiology sous-vide

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