Sous Vide
Sous vide is cooking vacuum-sealed food in a water bath held at a constant, precisely controlled low temperature.
Origin
The term is French and means "under vacuum". Because the water stays at one temperature, the food cooks very evenly. The method works for vegetables, eggs, fish and meat, and home cooks like it because the result is repeatable: the same time and temperature give the same texture every time.
How to
Seal the food with seasoning in a heat-safe vacuum bag, remove the air and cook it in the water bath to the core temperature you want. Follow a trusted time-and-temperature guide for the specific food. Pat it dry afterwards and sear it briefly over high heat to build roasted flavour.
Common mistake
Skipping the sear. Without browning, sous vide food often tastes flat.
Related recipes
Two Types of Asparagus with Perfect One-Hour Egg, Wild Garlic Pancakes and Hollandaise Espuma
Related terms
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