Reddit reviews Introduction to Heat Transfer

he has a thick accent, and very hard to understand and hard of hearing. The course is a tough course BUT he makes it probably the easiest I can think of. He gives you a sheet called SP problems, they are basically what the exams are based off of. The book that I used was this one, http://www.amazon.com/Introduction-Heat-Transfer-Frank-Incropera/dp/0471457272 . Go to class, as tempting as it is to not go because you don't really learn much by his "lectures", the more he sees you the more he's inclined to help you.

First, i never read your reply before editing my original comment, so I'm not sure what you are referring too.

Second, I covered completely why it isn't as safe in my first post, people aren't as familiar with how the process is supposed to work, and process robustness is a huge part of food safety. Your claim about water vs air doesn't claim all of the information you think it does to come to the conclusion that you do. Here are the fundamentals:

1. Because your food is sealed from the water surrounding it, your claim of dry air vs water transferring temperature faster is just straight up incorrect. This is a conductive heat transfer situation, not a convective and radiative heat transfer situation like you get even in a non-convection oven, which has far lower heat transfer properties.
   
   
2. Oven cooking isn't a "dry" process either, meat can be up to around 60-70% moisture by mass, this is why you get steam when you open the oven.
   
   So no, you aren't getting more heat transfer in the water bath than you are in an oven. You said yourself, water isn't touching the meat, the plastic is.
   
   If you need more information on why you are making bad generalizations, i would recommend this text:
   
   http://www.amazon.com/Introduction-Heat-Transfer-Frank-Incropera/dp/0471457272
   
   Which has everything you need.