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  2. 20 Chef-Level Sous Vide Recipes To Inspire Your Next Meal - AOL

    www.aol.com/20-chef-level-sous-vide-200126761.html

    Get the recipe: Sous Vide Steak Au Poivre Next up: 10 of the Most Delicious Mashed Potatoes Recipes Ever Up next: The 12 All-time Best Baked Ham Recipes for Easter and Beyond

  3. Sous Vide 101: A Step-by-Step Guide to Cooking The Perfect Steak

    www.aol.com/news/sous-vide-101-step-step...

    Yum-o! director and food lover Andrew Kaplan teaches you how to cook a flawless medium-rare steak in an hour in the once-again popular sous-vide style.

  4. Low-temperature cooking - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_cooking

    Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

  5. Recipes: Caesar Salad + Reverse Sear Sous Vide Steak - AOL

    www.aol.com/recipes-caesar-salad-reverse-sear...

    We have the secrets to 2 essential dishes! We make a Caesar Salad from scratch, and learn how to 'Reverse Sear' a spectacular Steak. These recipes both come from Chef David Morris, Director of ...

  6. Sous vide - Wikipedia

    en.wikipedia.org/wiki/Sous_vide

    Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

  7. Under Pressure (cookbook) - Wikipedia

    en.wikipedia.org/wiki/Under_Pressure_(cookbook)

    Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. [2] The recipes in Under Pressure are those prepared in Thomas Keller's The French Laundry and Per Se restaurants ...

  8. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.

  9. Recipe: Sous Vide Rack of Lamb - AOL

    www.aol.com/news/recipe-sous-vide-rack-lamb...

    A top chef shares his secrets to cooking 'sous vide', find out what it means and why it's the best way to cook a rack of lamb. Plus we make some special sides that go great however you're cooking.