Douglas Baldwin, A Mathematician, Cooks Sous Vide
Khymos.org, the blog "dedicated to molecular gastronomy," interviewed Douglas Baldwin, a mathematician who's been so taken by sous vide cooking that he's devoted literally hundreds of hours of his own time researching the subject. Baldwin says:
As a scientist, I am driven by two things: an insatiable curiosity to learn everything I can about a topic and the desire to freely share what I have learned with the world (so others can extend and build on what I have done). After spending hundreds of hours researching sous vide cooking and discovering how much of the information online was incorrect (and potentially dangerous), I felt compelled to write up what I had learned and post it as soon as possible.
Baldwin has published a thorough online document detailing his findings, A Practical Guide to Sous Vide Cooking. And it's some seriously heady stuff, arguably going beyond Thomas Keller's Under Pressure:
In addition to the many unanswered questions, there are also many topics which are understood but have yet to be discussed in sufficient detail. For example, many people’s intuition about clamp and chamber vacuum sealers is wrong. The importance of food shape in predicting heating times has not been discussed — spherical and cylindrical foods heat much faster than slab shaped food. The relatively fast onset of warmed-over-flavor after the food is removed from its vacuum pouch is absent. And even how large and powerful the water bath needs to be for a given quantity of food has not been discussed.