Glossary
Sous-vide |
| In French it means "under vacuum" and is a method of cooking food sealed in airtight plastic bags in a water bath for a long time; 72 hours is not unusual at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier. |
