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Sous vide cooking: Difference between revisions
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Image:Beef Tenderloin vaccum packed and ready to be cooked sous vide.jpg|300px|thumb|right|Beef Tenderloin vacuum packed and ready to be cooked sous vide. | |||
Image:Sous Vide Rib-eye Steak.jpg|300px|thumb|right|Sous Vide [[Rib-eye Steak]] cooked for 4 hours at 120°F / 50°C. (seared separately). | |||
Image:SousVide Supreme.jpg|300px|thumb|right|Domestic sous vide cooker: [[SousVide Supreme]] | |||
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'''Sous-vide''', 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 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. | '''Sous-vide''', 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 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. | ||
===Principals=== | ===Principals=== | ||
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{{SousVideSeeAlso}} | {{SousVideSeeAlso}} | ||
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