User blog comment:Asnow89/Cooking 101: Sous-Vide/@comment-25044604-20140613063051

Nice general intro article but I'm confused by the cooking of cakes with sous vide. This does not make sense to me, the temps with sous vide seem way too low for baking. Plus think about how the batter would form up in a plastic bag in water? People want a standard 9" round cake not a blob of cooked batter, assuming it would even bake in sous vide.

I also think you need to address the safety issue, most sous vide cooking is done in the classic danger zone between 40F and 140F degrees so you need to make sure you are cooking the food for enough time at a lower temp of say 125F. For example, if you cook at chuck roast at 125F for 2-3 days it will be fine. But if you only cook it for 8-12 hours it might cause serious health problems because you are letting the bad bugs grow at a temp that does not kill them instantly. There are charts that let you know the right combo of heat and time to make a safe dish. If you are cooking sous vide, you need to understand this or you can really do damage.

Two typos and I could not figure out a way to edit,

" commonly knwon as"

" You can cook food in this steam environment"

> I don't know of any steam sous vide set up. Steam is going to be 212F so that seems too hot.