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(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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Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low-temperature, long-time (LTLT) cooking | Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low-temperature, long-time (LTLT) cooking. | ||
It 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://amzn.to/3sJAvdK | ||
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[[Category:Cooking appliances]] | [[Category:Cooking appliances]] | ||
[[Category:Cooking techniques]] | |||
Latest revision as of 13:14, 27 December 2023
Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low-temperature, long-time (LTLT) cooking.
It 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.
