Sous vide
ConceptCooking Techniques
A low-temperature cooking method using sealed food in a regulated water bath.
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Epic
Sous vide
- Cooking Techniques
Sous vide, French for “under vacuum”, is a low-temperature, long-time cooking method invented by French chef Georges Pralus in 1974. Food is placed in a plastic pouch or glass jar and cooked in a precisely regulated water bath, often for one to seven hours or longer. Its lower cooking temperatures are intended to cook food evenly, prevent the outside from overcooking, and retain moisture.
- Also known as
- Low-temperature, long-time (LTLT) cooking
- Invented by
- French chef Georges Pralus in 1974
- Cooking method
- Food is cooked in a precisely regulated water bath
Sources and credits
Sources and credits
- Article
- Sous vide (English Wikipedia)
- Wikidata
- Q1417461
- Text
- Card text is adapted from the English Wikipedia article by an automated summary. Wikipedia content is available under CC BY-SA 4.0; see the article history for its contributors. CC BY-SA 4.0 · Article history and contributors
- Illustration
- By Pedro.serna. CC BY-SA 4.0 · File page on Wikimedia CommonsPedro.serna, Own workModifications: Resized and converted to WebP
- Popularity
- 503 median daily views (Wikimedia Pageviews API (all-access, user agent))
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