sous-vide

A European food-packaging technique where a prepared product is placed in individual pouches, cooked under a vacuum and quickly chilled. Products are frozen or refrigerated until used.
Found on http://www.encyclo.co.uk/local/20108

Sous-vide

Sous-vide (d; French for "under vacuum") 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 {convert|60|C|F|disp=or}. The intention is to cook the item evenly, not overcook the o..
Found on http://en.wikipedia.org/wiki/Sous-vide
No exact match found