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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 ...
What is sous vide cooking? Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.
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

  • A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
    A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
  • Sous Vide | Basics with Babish
    Sous Vide | Basics with Babish
  • Garlic Butter PRIME RIB ROAST Sous Vide!
    Garlic Butter PRIME RIB ROAST Sous Vide!
  • Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
    Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
  • Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)
    Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)
  • Sous Vide Steak TIME EXPERIMENT - How long should you cook your STEAK?
    Sous Vide Steak TIME EXPERIMENT - How long should you cook your STEAK?

Web

With sous vide (say “sue veed”), you simply set a pot of water to the corresponding time and temperature, and you can get that perfect doneness you desire, every time. Sous vide has been gaining popularity recently with home cooks, but professional chefs and restaurants have been relying upon it for decades.
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.