About Precision Cooks

I’m Dana Cole, and I started Precision Cooks after I got tired of overcooked steak and chalky chicken and finally learned to cook by temperature instead of by guesswork.

Sous vide was where it clicked. But the information was scattered: conflicting temperature charts, forum threads, and a lot of mystique around what is actually a simple idea. What I wanted was a plain, trustworthy answer to “what temperature, for how long, and is it safe?” for the foods I actually cook.

So I built the resource I wish I’d had.

What this site covers

I write about sous vide and precision cooking, clearly and from real kitchen experience:

• Sous vide, explained, how it works and how to start
• Times and temperatures, the chart for every food
• Searing after sous vide and food safety

I focus on technique and getting consistent results, not on selling you gear.

How we keep it accurate

I’m a home cook, not a chef, so every article is reviewed by a professional chef, Chef Daniel Pryce, before it’s published, with extra care on the food-safety guidance. We cite authoritative sources such as Douglas Baldwin’s sous vide guide and the USDA and FDA.

Get in touch

I’d love to hear how your cooking goes. You can reach me via the Contact page. And please read our Disclaimer: this is general guidance, and food safety always depends on your own circumstances.