Sous-vide Quotes

At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them. (Harvey V. Fineberg)
If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat. View quote
Nathan Myhrvold