Sous Vide
Translated directly from French, sous vide means under vacuum. In the culinary world the term refers to a French cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. The food maintains maximum flavor because it is slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature since the water is well below boiling point (approximately 60°C).

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