Talk:Low-temperature cooking

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Sleight of Hand, or One of these things is not like the others

The Theory section starts by declaring that there are four reasons meat is cooked and establishing claims that non-standard techniques such as Low-temperature cooking can address these in different ways. The four reasons are given as:

to tenderise it
to provide additional flavours
to kill harmful bacteria
to kill parasites

After that introductory paragraph, there are four subheadings that appear to elaborate on these reasons with the implication being that Low-temperature cooking can address them differently for aesthetic and possibly nutritional gain. The four subheadings are:

Tenderisation
Flavour
Bacteria
Gravy

Hopefully the area in need of a rewrite (or at least restructuring) is evident. (Unless this technique proposes making gravy out of parasites, in which case further information is required in addition to the necessary restructuring.)

I don't have the knowledge required to fix this article, so I have made no changes to the page itself. I place this note here in hope that someone more familiar with the subject will read this and act. 24.21.189.34 (talk) 07:48, 12 January 2011 (UTC)[reply]

Risk of Infection

The article does not address the risk of multiplying bacteria at the 'Low Temperature Cooking' in a sufficient manner: True, most bacteria are on the surface of food, but some are not. Furthermore, some bacteria are rather tough to kill and need you extended times at high temperature to succeed.--DrJunge (talk) 12:42, 25 June 2008 (UTC)[reply]

I'm not an expert on microbiology, so can only really repeat what's in the articles I'm summarising. However, I'm under the impression that the technique as described is used by a number of restaurants worldwide, and has been featured on TV cooking shows and described in newspaper and magazine articles without significant incidents of food poisoning resulting from it, so can only assume that it is relatively safe. I certainly don't see a substantial difference between this and the practice of having a blue steak. JulesH (talk) 20:23, 18 August 2008 (UTC)[reply]

Moved from comment on main page

anyone know the specific cooking techniques involved, e.g. dry-heat methods such as baking or moist-heat methods such as braising? How does this differ from crockpots or sous vid^[1]? —Preceding unsigned comment added by Wombat1138 (talk • contribs)

Dry heat. As it says in the introduction, its a variant of roasting. The difference between it and a crockpot/sous-vide is primarily in not having to immerse the meat to be cooked in a liquid, and is performed at standard air pressure. JulesH (talk) 20:19, 18 August 2008 (UTC)[reply]

References

^ "What Is Sous Vide".

Anon user's tagging of this article

While I agree with some of the points made, I disagree with others.

There is no need to completely rewrite this article. The tone is appropriate, and a very large proportion of the content is adequately sourced.
I've left in the single source/inline citation tags. While I don't believe having a single source is necessarily a problem, I understand the desire to expand based on another source. I also don't believe lacking inline citations is a problem in a single-sourced article, but again can see the motivation to change.
I've removed the weasel words tag. There is nothing weaselly about the sentence it was attached to, although I agree that the sentence is unsourced and have thus left the fact tag attached to it.
The comment in the introduction that the technique is unusual was unsourced, and I do not believe it would be easy to source it. While I consider it common sense that this is true (99%+ of books on cooking techniques do not mention this technique as a possibility, and the technique has only come to greater attention recently because of Heston Blumenthal's extraordinary success), it probably should not be included if we cannot source it, therefore I have removed the statement. JulesH (talk) 23:18, 30 April 2009 (UTC)[reply]

Dishwasher method?!

A curious, even weird method, hardly something to be taken seriously. There ought to be more appropriate examples of low temperature cooking than using the dishwasher.--Dvd-junkie (talk) 02:46, 31 December 2009 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just modified 3 external links on Low-temperature cooking. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

Corrected formatting/usage for //http:/www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml
Corrected formatting/usage for //http:/www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml
Corrected formatting/usage for //http:/www.bbc.co.uk/food/tv_and_radio/fullonfood_meat.shtml

When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{Sourcecheck}}).

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—^{cyberbot II}_{Talk to my owner:Online} 02:50, 3 April 2016 (UTC)[reply]

[1] "What Is Sous Vide".

[1]