Chef Daniel Pryce
Professional Chef
Chef Daniel Pryce is a professional chef who has worked in restaurant kitchens where sous vide and precision techniques are everyday tools. He reviews Precision Cooks.
He checks that the methods, the times and temperatures, and above all the food-safety guidance reflect sound professional practice and current advice from the USDA and FDA.
His review keeps the cooking accurate; it’s general guidance, not catering or food-business advice. If you cook for others at scale or have particular health concerns, follow the food-safety rules that apply to your own situation.
Articles reviewed by Chef Daniel Pryce
- Can You Overcook Sous Vide? Doneness vs Texture
- Getting Started With Sous Vide: Your First Cook, Step by Step
- How Does Sous Vide Work? The Mechanism Explained
- How Long Can Food Stay in the Sous Vide Water Bath?
- How to Sear After Sous Vide: The Fast, Hot Finish
- Is Sous Vide Worth It? An Honest Look at the Trade-offs
- Reheating With Sous Vide: Gentle Reheating Without Overcooking
- Sous Vide Brisket: Temperatures, Long Cook Times, and the Finish
- Seasoning and Aromatics in Sous Vide: Salt, Herbs, and What to Add to the Bag
- Sous Vide Bags and Vacuum Sealing: How to Seal Food Safely
- Sous Vide Burgers: Doneness Temperatures and Safety
- Sous Vide Chicken Breast: Temperature, Time, and Method
- Sous Vide Chicken Thighs: Times, Temperatures, and Crisping the Skin
- Sous Vide Duck Breast: Temperature, Time, and Getting the Skin Crisp
- Sous Vide Eggs: Temperatures, Times, and the 63-Degree Egg
- Sous Vide Equipment Explained: The Three Core Tools
- Sous Vide Fish: Temperatures, Texture, and Safe Handling
- Sous Vide Food Safety: Time, Temperature, and the Danger Zone
- Sous Vide From Frozen: How to Cook Without Thawing
- Sous Vide: A Beginner's Guide to Precision Cooking
- Sous Vide Lamb: Temperatures and Times for Chops, Rack, Leg, and Shoulder
- Sous Vide Meal Prep: Batch Cook, Chill, and Reheat Safely
- Common Sous Vide Mistakes Beginners Make (and How to Avoid Them)
- Sous Vide Pasteurization Explained: Time and Temperature
- Sous Vide Pork Belly: Times, Temperatures, and Crisping
- Sous Vide Pork Chops: Times, Temperatures, and the Sear
- Sous Vide Ribs: Times and Temperatures for Tender Results
- Sous Vide Salmon: Temperatures, Timing, and Texture
- Sous Vide Shrimp: Temperatures, Times, and Texture
- Sous Vide Steak: Times and Temperatures by Doneness
- Sous Vide Times and Temperatures: The Complete Chart
- Sous Vide Turkey Breast: Temperature, Time, and Crisp Skin
- 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 Water Bath Tips: Submersion, Evaporation, and Setup
- Sous Vide Without a Machine: Cooler and Pot Methods