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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. 35 Christmas Roasts Pretty Enough To Be Your Holiday Centerpiece

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   Sous vide is one the most ideal methods for breaking down muscle fibers due to the constant, precise cooking temperature, making cooking something like a brisket a no-brainer. Get the Sous Vide ...

5. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

6. The Best Sous Vide Circulators for Better Steak, Fish and More

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   A closer look at four of the best sous vide circulators available today. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways ...

7. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   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 ...

8. 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 ...

9. Modernist Cuisine - Wikipedia

   en.wikipedia.org/wiki/Modernist_Cuisine

   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 ...