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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. 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.

4. Cook meat to perfection the easy way! Here's everything you ...

   www.aol.com/lifestyle/cook-meat-perfection-easy...

   Professional chefs have been cooking via sous vide for decades. It just means dunking vacuum-sealed food (“sous vide” is French for “under vacuum”) in a temperature-controlled water bath.

5. 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.

6. High-Tech Cooking For Everyone Begins With A Sous Vide - AOL

   www.aol.com/high-tech-cooking-everyone-begins...

   Temperature control: Sous vide machines need to accurately reach the required temperature to thoroughly cook your desired foods (for instance, the USDA recommends poultry should be cooked to at ...

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 ...