Basics Questions


      1. What is Sous Vide?

      Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier.

       2. What are the essential tools for Sous Vide?

          • A precision cooker
          • A vacuum sealer
          • Vacuum sealer bags

          3. What food can be cooked Sous Vide?

              There’s very little which can’t be cooked sous vide. It’s possible to sous vide about anything, so long as the correct equipment is used. Popular foods cooked sous vide include: meat, eggs, fish, vegetables and fruits.


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