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Sous vide - Wikipedia 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
Sous vide | Translation, Meaning, Methods, Equipment . . . Sous vide is a French cooking technique in which food is vacuum-sealed and then slowly cooked in water heated to a low temperature When properly done, the food cooks consistently, in its juices, maintaining moisture and tenderness
SOUS VIDE Definition Meaning - Merriam-Webster The meaning of SOUS VIDE is relating to or denoting a method of cooking food slowly in a vacuum-sealed pouch at a low temperature so as to retain most of the juice and aroma
sous vide - English translation – Linguee Many translated example sentences containing "sous vide" – English-French dictionary and search engine for English translations