Quote:
Originally Posted by afc wimbledon
Its not in the least bit idiot proof, low temp cooking is potentially very dangerous, the food you use has to be very fresh, your food handling has to be sterile and the equipment has to be rock solid reliable (specifically around consistent temperature throughout the bath), there is a huge potential for food poisoning with this technique
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Hmm, interesting.
I've always had a similar hesitation with slow cookers... What leans me towards a sous vide is that using regular cooking/baking methods to finish off the food will help to alleviate such a concern.
Furthermore, I wouldn't have a sous vide float for an hour or two then turn it on. It would be the initial immediate cooking method of choice while I continue prepping other foods for a meal. Pan frying on an induction stove has turned into a clusterfata for me. Baking is close I guess, I had no issues with turkey, but I had issues last time I tried to make a roast and I guess I'm just grabbing this to experiment with other cooking options.
Good to know it's not completely idiot proof though.