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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 ...
A bain-marie (English: / ˌbænməˈriː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.
Lab heating mantle. A heating mantle, or isomantle, is a piece of laboratory equipment used to apply heat to containers, as an alternative to other forms of heated bath. In contrast to other heating devices, such as hotplates or Bunsen burners, glassware containers may be placed in direct contact with the heating mantle without substantially ...
Laboratory oven. Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating process. The following applications are some of the common uses for laboratory ...
Distillation. Laboratory model of a still. 1: The heat source to boil the mixture. 2: round-bottom flask containing the mixture to be boiled. 3: the head of the still. 4: mixture boiling-point thermometer. 5: the condenser of the still. 6: the cooling-water inlet of the condenser. 7: the cooling-water outlet of the condenser.
Teclu burner. A Bunsen burner, named after Robert Bunsen, is a kind of ambient air gas burner used as laboratory equipment; it produces a single open gas flame, and is used for heating, sterilization, and combustion. [1][2][3][4][5] The gas can be natural gas (which is mainly methane) or a liquefied petroleum gas, such as propane, butane, or a ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
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.