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.
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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..
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