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 or in a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around {convert|55|C} to .....
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