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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 ...
An immersion blender, also known as a stick blender, mini blender, hand blender, or wand blender, is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. The immersion blender was invented in Switzerland by Roger Perrinjaquet , who patented the
Immersion blenders are convenient for homogenizing volumes that are too large to fit in the bowl of a stationary blender or as in the case of soups, are too hot to be safely poured into the bowl. [1] The operation of an immersion blender requires that the user hold down a switch for as long as the blades operate, which can be tiresome for the user.
A thermal immersion circulator comprises a circulator pump or motorized impeller to move the fluid, a heating element immersed in the fluid, an accurate temperature probe, and control circuitry which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature.
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Cooking utensils are tools used in cooking or food preparation. While they may be used during the heating process, they are not usually themselves used to apply heat ...
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