sous vide


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sous vide

 (so͞o vēd′)
n.
The slow cooking of various ingredients in a sealed plastic pouch at a low temperature. This method cooks the food evenly and retains moisture.

[French, in a vacuum, vacuum-packed : sous, under + vide, vacuum.]

sous-vide′ adj.
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References in periodicals archive ?
Summary: JV to become UAE's sole distributor of sous vide products
Emirates Flight Catering and Washington DC-based Cuisine Solutions (CSI) will co-invest in a joint venture to become the UAE's sole distributor of sous vide products, under the name of Emirates Cuisine Solutions.
In 2015, the company announced its expansion into smart kitchen hardware with its Joule product, the world's smallest sous vide immersion circulator controlled by a smartphone app that includes recipes, tips, and ground-breaking features like its Visual Doneness feature, precise sous vide control, and a robust collection of recipes created by the ChefSteps team.
For professional chefs and kitchen newbies alike, the trend of sous vide cooking is making a comeback.
For a copy of my new class schedule that includes sous vide lechon and barbecues, text 0917-5543700.
French-Swiss chef Jerome Henry, who trained with culinary legend Anton Mosimann, has outlawed the sous vide method.
French-Swiss chef JE[umlaut]rE[sup.3]me Henry, who trained with culinary legend Anton Mosimann, has outlawed the sous vide method, which involves vacuum-packing meat in zip-lock plastic bags and cooking it slowly in a temperature-controlled water bath.
* Sous vide is still making its presence known with both standalone devices and as part of multifunctional product, like Fissler's Souspreme Multi Pot, which has 18 cooking functions and Spectrum's 3-in-l sous-vide slow cooker.
In this study, to allow greater control over temperature gradients as well as to minimize the damage to heat sensitive proteins, low temperature-long time of sous vide treatment was used.
In 2015, I began teaching classes in Los Altos, California to demonstrate to other cooks how to use modernist techniques like sous vide, spherification, hydrocolloids, foams, smoking guns, and fluid gels, to make food look and taste as good as possible.
Wildly popular at Starbucks these days is what's called sous vide egg bites, which were among the innovative packages shown at the booth of Teinnovations LLC.