作者:DE Baldwin · 2012 · 被引用次数:739 — Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over...
Sous vide — French for “under-vacuum” — is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant precise...
The actual process of cooking sous vide is very simple. You determine the temperature you'd like to cook your food to, say 131°F (55°C) for a medium-rare steak.
2023年7月3日 — Sous vide is French for "under vacuum" and refers to how foods are prepped to undergo the cooking process. Once ingredients are secured in a...
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