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2. 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 ...

3. 20 Chef-Level Sous Vide Recipes To Inspire Your Next Meal - AOL

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

   Well, the secret to getting those perfect-temperature steaks and tender pork cuts is sous vide cooking! Related: 10 Ways Leftover Pulled Pork Makes Dinner Awesome What Is Sous Vide?

4. 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. Sous Vide 101: A Step-by-Step Guide to ...

5. 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.

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

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

   Secrets to 2 essential dishes! Caesar Salad from scratch, and how to 'Reverse Sear' a spectacular Steak.

7. 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.