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Web: What Is Sous Vide? | Allrecipes
During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped
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During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped bring sous vide into public awareness. In his book, Under Pressure: Cooking Sous Vide, Keller writes "The degree of precision sous vide allows is extraordinary...from a practical standpoint, precision's goal is consistency, and consistency may be the single most important factor in any restaurant ...
Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, 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 72 or more hours in some cases) at a precisely regulated temperature.. The temperature is much lower than ...
Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours.

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: STEAKS and EQUIPMENT!
    Sous Vide Basics: STEAKS and EQUIPMENT!
  • How to Sous Vide Steak | Serious Eats
    How to Sous Vide Steak | Serious Eats
  • Sous Vide | Basics with Babish
    Sous Vide | Basics with Babish
  • SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS
    SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS
  • The Best Sous Vide Machines/Immersion Circulators
    The Best Sous Vide Machines/Immersion Circulators

Web

Sous vide. It sounds more intense than it is. The name conjures thoughts of scientists, draped in white lab coats or disgraced cooking competition show contestants, cowering in front of ...
Sous vide like a pro with the Anova Precision Cooker Nano. It fits pots as shallow as 5 inches and easily clamps to the side to cook in a water bath of up to 4 gal., and the digital screen provides manual temperature and time input. Connect the Anova Precision Cooker Nano to a smartphone app to access advanced sous vide features.