Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method o... - dofaq.co
sous vide

Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method o...

wikipedia - 16 Jul 2015
Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the

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