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Cooking Terminology

What is sous vide?

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October 15, 2007 6:38PM

means cooking under a vacuum

You vacuum bag it, and then you stick it in an Thermal Immersion Circulator to precisely control the temperature. All the juices are sealed in the bag and the food should cook perfectly. There is also less fat in the food because the fat from the meat will not be lost in the cooking process. Normally items cooked sous vide are done at a lower temperature for a longer period of time. Not only is there lower fat in the meal, but the texture of the meat is better than what you could obtain with normal cooking methods.