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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 ...
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.
This is an accepted version of this page This is the latest accepted revision, reviewed on 2 March 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco Cooking ...
The idea for the book came up when Myhrvold acquired a temperature-controlled water bath for sous vide cooking in 2003. He tried to find information about this new cooking technique, which had been invented in the 1960s [10] and was in use at many restaurants by 2003. He could find only a few articles and one book (in Spanish) on sous vide ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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 ...
Also, sous vide sticks, commonly sold in 1200 W and generally temperature regulated up to 90 °C (194 °F) (ethanol boils at 78 °C (172 °F)), will evaporate the ethanol faster than an immersion heater, commonly sold in 300 W. Electrical injury may occur if immersion heaters are modified, such as if a 35 °C (95 °F) thermostat is removed from ...
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