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Sous vide: Revision history

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27 December 2023

27 November 2023

21 November 2023

  • curprev 07:1807:18, 21 November 2023‎ FoodBookSysop talk contribs‎ 553 bytes +553‎ Created page with "Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low-temperature, long-time (LTLT) cooking,[2][3][4] is a method of cooking invented by the French chef Georges Pralus in 1974,[5][6] 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 one to seven hours, and more than three days in some cases) at a precisely regulated temperature. https://amzn.to/3sJAvdK https://m.media-a..."
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