from The American Heritage® Dictionary of the English Language, 4th Edition
- v. See. Used to direct a reader's attention.
from the GNU version of the Collaborative International Dictionary of English
- imperative sing. of L. videre, to see; -- used to direct attention to something.
from The Century Dictionary and Cyclopedia
- In music, especially in orchestral scores, an indication of an omitted passage or cut.
- In violin music, a direction to play a note upon an open, unstopped string.
- n. See: a word indicating reference to something stated elsewhere: as, vide ante, ‘see before'; vide supra,'see above’ (that is, in a previous place in the same book); vide post, ‘see after’; vide infra, ‘see below’ (that is, in a subsequent place); quod vide, which see (usually abbreviated q. v.).
On various explanations of the Hebrew word vide Dict Bib.
Sous vide is also very useful for seasoning or marinating meat — the process transfers flavor so efficiently that even artisan-bacon producers, for example, brine and flavor their pork bellies in a vacuum.
Sous vide is more technical and persnickety, but it's not gussied up, as such.
Ustream is one of the more popular services for streaming live vide from a webcam, and Jane’s nightmare was a technologically updated twist on one of the older slasher movie tropes, with a laptop and internet connection replacing the telephone clutched in the shaking hand of the the terrified victim as a friend shouts “he’s behind you!”
In France sous vide is a part of everyday life for discriminating shoppers, who buy haute cuisine meals from gleaming white-tiled frozen-food markets, and don’t hesitate to serve them at elegant parties.
Thomas Keller, the chef at the French Laundry, in Napa Valley, says that sous vide is not a mingy time - and labor-saver; it’s a tool that gives chefs another worthy kitchen tool.
To counter this, he cooks the beef cheek sous-vide – a process in which the meat is placed in a vacuum-sealed bag and poached at a low temperature, 22 ° Celsius , in this case – for 48 hours.
The tail is quickly blanched in hot water so the meat separates, and the flesh is then scooped out and cooked sous-vide in a vacuum-packed bag for just five minutes in 17 ° Celsius water.
They utilize all of the contemporary culinary techniques, such as sous-vide slow cooking, which enhance flavors.
There is precedent in this genre — science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adri à have written about sous vide and other techniques of avant-garde gastronomy — but nothing reaches the scope and magnitude of Mr. Myhrvold's book.
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