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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 usual 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 usually 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 ...
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Videos

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    Sous Vide | Basics with Babish
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Web

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.
Find recipes for cooking sous vide and precision cooking. Get recipes for sous vide chicken, sous vide pork, sous vide steak, and more.