Eli5: What’s so special about sous vide cooking that can’t be done via other cooking methods?
In: 3670
Food safety.
If you cook poultry, the government will tell you to cook it to 165 degrees so that any bacteria are safe. The problem is, white meat cooked to 165 is dry.
The government actually publishes a set of tables of how long you need to hold food at a specific temperature before it is safe.
Sous Vide lets you use that as a cooking method. You can cook the white meat for a couple of hours at 145 degrees, and it will be safe to eat, and far, far better than anything cooked to 165.
And you can cook the dark meat 165 degrees because that is what will break down the connective tissue. So, dark meat overnight at 165 for 12 hours, in the morning turn it down to 144 and do the white meat for 2 hours.
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