sous vide
Sign in to saveAlso known as precision cooking, sous-vide, sous-vide cooking, low-temperature, long-time cooking
method of cooking food in an enclosed container using prolonged mild heat
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- Sous Vide Cooking.jpg
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- Sous-vide cookers
- start time
- 1799-00-00
via Wikidata · CC0
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Article
Sous vide cooking using thermal immersion circulator machines
Sous vide (/suː ˈviːd/; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.
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