User:T. Joele/sandbox

Good evaluation Joele. A few comments to keep in mind: please recognize that there is not one "author" of the article. The following questions were not answered: Also, information on Wikipedia does not need primary research articles. Review articles, books are more appropriate than primary research articles. Given that, I suggest you replace the reference that you added with something more like a textbook or review paper.
 * Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
 * How is the article rated? Is it a part of any WikiProjects?

Sous-vide was defined "a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature" in wikipedia. This definition is not accurate and a credible source for was not used orcited in this definition. A more precise definition of sous-vide is that, this is a method of cooking food in a vacuum packed plastic pouch at a defined temperature. The definition of sous-vide from the wikipedia article, mentioned that food could be sealed in a glass, and the vacuum packaging was not emphasized in this definition which could be misleading to a reader. This definition also needed a reference, which was not provided. The author of the sous-vide article also stated that the cooking temperature of sous-vide cooked vegetables was higher than the cooking temperature of sous-vide cooked meat. This statement does not contain any reference either. The rationale for sous-vide stated in this article is not clear and is under-represented. The objective of sous-vide is not only to cook evenly and retain moisture as stated in this article. The main objective of sous-vide is to change organoleptic properties and make it more appealing for consumption. There are several references which are not credible for the information provided in the sous-vide article on wikipedia. In the history section, one of the articles cited was a blog, another article was a book which was not clearly related to the information cited. In the "essential feature" section of this article, one of the citation was from the website of a company which specializes in sous-vide, but the reference is not formatted correctly. The author also uses a 2005 article from the New york times as one of the references for the "essential features" of sous-vide, and this is a secondary source, hence not appropriate for this article, and there are recent studies which have more updated information on sous-vide. There are recent articles which could be used to update the information provided by the author of this wikipedia article on sous-vide.

The author raised food safety concerns for foods processed by sous vide, but with the appropriate amount of hurdles, microorganisms can be eliminated from sous vide cooked foods. This information underrepresented other food safety techniques, which could be applied to prevent contamination. The three different types of sous vide processing-cook-chill; cook freeze and cook serve was not mentioned as one way of ensuring food safety. The author did not mention the possibility of using several huddles in the food to target specific microbes or pathogens of concern. The references used to cite safety concerns of plastic used are not credible. The author used an article published on chow.com which was not a researched based article. The facts presented by the safety concerns of plastics was not based on research, since the source for the information was not cited.

In the talk section of this article, the readers raised concerns about the information provided by the author of the sous-vide article. It was rated C-class, meaning it was missing relevant information with regards to sous-vide and the information needed to be updated. This article is part of the Wiki project; Food and Drink."

Compared to the content covered in Food processing and preservation and information provided in the Food processing and Technology textbook, we covered sous-vide cooking as part of the industrial cooking processing. The process of sous vide was covered and the benefits and limitation of the process was also stated. The three types of sous-vide cooking: cook-hold (or cook-serve),cook-chill and cook-freeze and during each process, the food is marinated, vacuum-packed and heated. This process ensures that pathogens are reduced to a safe level at lower temperatures than pasteurization, sterilization and other conventional cooking processes. The shelf life of the food is extended by 7 - 45 days. The desired organoleptic properties such as flavor, of food are enhanced during this process enhances while off-flavor due to oxidation are minimized. .

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