Water-Bath
How Sous Vide Works: The Science of Precise Temperature Cooking
How does sous vide work? Water as a heat transfer medium, precise temperature control, pasteurization math, and collagen breakdown explained.
IntermediateWater Bath vs Pressure Canning: The pH Rule That Saves Lives
Water bath canning tops out at 212°F and can't kill botulism spores. Pressure canning reaches 240-250°F. The difference depends on food pH, and getting it wrong can be fatal
Intermediate