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bn:00969439n
Noun Concept
Categories: Culinary terms, Cooking techniques, Articles with short description
EN
sous vide  precision cooking  Cryopacking  Low temperature long time cooking  LTLT
EN
Sous vide, also known as low-temperature, long-time cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, 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 at a precisely regulated temperature. Wikipedia
Definitions
Relations
Sources
EN
Sous vide, also known as low-temperature, long-time cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, 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 at a precisely regulated temperature. Wikipedia
A type of sealing vacuum cooking Wikipedia Disambiguation
Food cooking method using prolonged low-temperature heat Wikidata
IS A
low-temperature cooking
DISCOVERER OR INVENTOR
Thompson
FACET OF
Maillard reaction
FOLLOWED BY
poaching
FOLLOWS
steeping
HAS QUALITY
temperature
Wikipedia
EN
sous vide
Wikidata
EN
sous vide
Wikipedia Redirections
EN
Cryopacking, Low temperature long time cooking, LTLT, sous-vide, Sous-vide cooking, Sous-vide machine, Sous vide machine, Sousvide, Sue vee
Wikidata Alias
EN
precision cooking, Precision cooking, sous-vide, sous-vide cooking, Sous Vide

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