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2. 20 Chef-Level Sous Vide Recipes To Inspire Your Next Meal - AOL

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   Sous vide = the sneaky secret to flavor-packed proteins. ... Sous Vide Pork Chops. A Nerd Cooks. ... Get the recipe: Sous Vide Chicken Breast.

3. 35 Air Fryer Chicken Recipes That Are Juicy, Tender, and ...

   www.aol.com/35-air-fryer-chicken-recipes...

   From air fryer chicken tenders and air fryer thighs, to air fryer chicken wings and nuggets, there are so many ways to cook poultry in your air fryer. Related: 31 Sheet Pan Recipes for the Easiest ...

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

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

   It just means dunking vacuum-sealed food (“sous vide” is French for “under vacuum”) in a temperature-controlled water bath. This method ensures perfectly cooked food in a few hours.

5. 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 ...

6. 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 ...

7. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.