Sous vide

Sous vide cooking using thermal immersion circulator machines

Sous vide (/suː ˈviːd/; 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.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

  1. ^ Cite error: The named reference dict was invoked but never defined (see the help page).
  2. ^ Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms". Meat Sci. 143: 104–113. doi:10.1016/j.meatsci.2018.04.032. hdl:10138/301302. PMID 29730528. S2CID 13660830.
  3. ^ Li S, Ma R, Pan J, et al. (April 2019). "Combined effects of aging and low temperature, long time heating on pork toughness". Meat Sci. 150: 33–39. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641. S2CID 56479321.
  4. ^ Kehlet U, Mitra B, Ruiz Carrascal J, et al. (August 2017). "The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study". Nutrients. 9 (9): 941. doi:10.3390/nu9090941. PMC 5622701. PMID 28846600.
  5. ^ "What are the benefits of sous vide cooking?". Nestle Professional. 24 May 2023. Retrieved 2023-08-16.
  6. ^ "What is Sous Vide? An introduction by SousVide Supreme". SousVide Supreme | Official Site. Retrieved 2023-08-16.