Dana Cole
Home Cook & Founder
I’m a home cook, not a chef, and for years my results were a lottery, a steak grey all the way through, chicken dry one night and underdone the next. What finally fixed it wasn’t a fancier pan; it was learning to cook by temperature instead of by guesswork, and sous vide was where that clicked.
The trouble was that the good information was scattered: forum threads, conflicting temperature charts, and a lot of mystique. All I wanted was a plain, trustworthy answer to “what temperature, for how long, and is it safe?” for the foods I actually cook.
Precision Cooks gathers all of that in one place. A professional chef checks the technique and the food-safety guidance; the obsession is mine. I’m not a chef, just a home cook who got it wrong enough times to spare you the trouble.
Articles by Dana Cole
- Can You Overcook Sous Vide? Doneness vs Texture
- Getting Started With Sous Vide: Your First Cook, Step by Step
- How to Sear After Sous Vide: The Fast, Hot Finish
- How Long Can Food Stay in the Sous Vide Water Bath?
- How Does Sous Vide Work? The Mechanism Explained
- Is Sous Vide Worth It? An Honest Look at the Trade-offs
- Seasoning and Aromatics in Sous Vide: Salt, Herbs, and What to Add to the Bag
- Reheating With Sous Vide: Gentle Reheating Without Overcooking
- Sous Vide Bags and Vacuum Sealing: How to Seal Food Safely
- Sous Vide Burgers: Doneness Temperatures and Safety
- Sous Vide Chicken Thighs: Times, Temperatures, and Crisping the Skin
- Sous Vide Equipment Explained: The Three Core Tools
- Sous Vide Food Safety: Time, Temperature, and the Danger Zone
- Sous Vide From Frozen: How to Cook Without Thawing
- Sous Vide Eggs: Temperatures, Times, and the 63-Degree Egg
- Sous Vide Chicken Breast: Temperature, Time, and Method
- Sous Vide Fish: Temperatures, Texture, and Safe Handling
- Common Sous Vide Mistakes Beginners Make (and How to Avoid Them)
- Sous Vide Meal Prep: Batch Cook, Chill, and Reheat Safely
- Sous Vide: A Beginner's Guide to Precision Cooking
- Sous Vide Pasteurization Explained: Time and Temperature
- Sous Vide Pork Chops: Times, Temperatures, and the Sear
- Sous Vide Pork Belly: Times, Temperatures, and Crisping
- Sous Vide Ribs: Times and Temperatures for Tender Results
- Sous Vide Steak: Times and Temperatures by Doneness
- Sous Vide Salmon: Temperatures, Timing, and Texture
- Sous Vide Times and Temperatures: The Complete Chart
- Sous Vide Vegetables: Temperatures, Times, and How To Choose by Type
- Sous Vide vs Slow Cooker: How They Differ and When to Use Each
- Sous Vide vs Traditional Cooking: How They Differ
- Sous Vide Without a Machine: Cooler and Pot Methods
- Sous Vide Water Bath Tips: Submersion, Evaporation, and Setup