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Web: Sous-vide - Wikipedia
Sous-vide (/ s uː ˈ v iː d /; French for 'under vacuum'), also known as low temperature long
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Sous-vide (/ s uː ˈ v iː d /; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than ...
Sous vide originated in France during the 1970s. It appeared in the United States nearly a decade later, but it was not well-received. The Food and Drug Administration raised concerns over the safety of sous vide and some chefs criticized the equipment as expensive and overly complex.
Sous vide like a pro with the Anova Precision Cooker Nano. It fits pots as shallow as 5 inches and easily clamps to the side to cook in a water bath of up to 4 gal., and the digital screen provides manual temperature and time input. Connect the Anova Precision Cooker Nano to a smartphone app to access advanced sous vide features.

Videos

  • I’ve been COOKING steaks WRONG all this time? Seriously!?
    I’ve been COOKING steaks WRONG all this time? Seriously!?
  • A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
    A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
  • Sous Vide Basics: SALMON and SAUCES
    Sous Vide Basics: SALMON and SAUCES
  • Sous Vide | Basics with Babish
    Sous Vide | Basics with Babish
  • How to Sous Vide Steak | Serious Eats
    How to Sous Vide Steak | Serious Eats
  • Sous Vide Basics: STEAKS and EQUIPMENT!
    Sous Vide Basics: STEAKS and EQUIPMENT!

Web

Sous vide—which cooks foods at a consistent low temperature—is so well suited to a variety of applications. Imagine the most perfectly juicy steak, pork chops that never dry out, and veggies that stay crisp and vibrant. You can even make dessert this way!
With sous vide (say “sue veed”), you simply set a pot of water to the corresponding time and temperature, and you can get that perfect doneness you desire, every time. Sous vide has been gaining popularity recently with home cooks, but professional chefs and restaurants have been relying upon it for decades.