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Sous-vide (/ s uː ˈ v iː d /; French for 'under vacuum') is a method of cooking in which
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Sous-vide (/ s uː ˈ v iː d /; French for 'under vacuum') is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 ...
Sous vide cooking is much easier than you might think, and usually involved three simple steps: 1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
The award-winning SousVide Supreme was the first water oven introduced world-wide that was designed to bring the sous vide cooking technique into the home, making it easy and affordable for anyone to create gourmet quality meals.

Videos

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    A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
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    SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS
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    Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

Web

Sous vide cooking locks in the juices and flavor and preserves the nutritional quality of the food. The result is incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone.
Because a sous vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare steak should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Sous vide steaks can be served immediately after searing.