from Wiktionary, Creative Commons Attribution/Share-Alike License

  • adv. Describing a method of cooking, intended to maintain the integrity of ingredients, in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures.


from Wiktionary, Creative Commons Attribution/Share-Alike License

French sous-vide, "under vacuum".


  • Oven bags have one huge advantage: They'll protect your turkey if you decide to follow the advice of French chemist and molecular gastronmist interview last year with Nature magazine, Dr. This suggested that cooking a turkey in a dishwasher tightly enclosed in several roasting bags can emulate the low, slow cooking style known as sous-vide, a restaurant technique that results in extraordinarily tender, moist, and flavorful meat. News

  • Myhrvold, the former chief technology officer at Microsoft, was inspired to create the culinary colossus in 2004 after discovering that a cooking technique called sous-vide - which uses vacuum-sealed bags to cook food in water under very controlled temperatures - was not widely available.

    The Guardian World News

  • Naturally probably the wrong word sous-vide is a favoured cooking method.

    Evening Standard - Home

  • The entire dish was suffused with garlic and olive puree, but the underlying memory is of how precisely it was cooked, due no doubt to the use of sous-vide , or controlled-temperature cooking in vacuum-sealed bags.

    Back to the Basics

  • We cook clams, cockles and oysters sous-vide...because then you keep the juices intact and they are not transformed by the cooking process.

    A Revelation in Chiswick

  • Interestingly, Mr. Jonsson disapproves of Modernist Cuisine and the addition of chemicals to dishes, but he is all in favor of the sous-vide, or "boil in a bag," cooking techniques.

    A Revelation in Chiswick

  • Inspired by ceviche, a South American seafood preparation, his turnip plate entails poaching the vegetable in a cumin vinaigrette—sous-vide style, at a low temperature—and then tossing it with quinoa, a spicy habenero purée, mint and a sweet something like dried apricot, husk cherry or honey.

    Why You Should Dig Turnips

  • 'I'm not just following a trend—sous-vide should be the new gold standard for cooking curries,' says Mr. Lee.

    In Malcolm Lee's Kitchen

  • Nicky Loh for the Wall Street Journal French for 'under vacuum,' sous-vide gained popularity in the last decade thanks to chefs such as Thomas Keller and Ferran Adriá.

    In Malcolm Lee's Kitchen

  • The array of baby vegetables – fennel, artichoke, turnip, radish, eggplant and carrots – have been vacuum-packed with a vegetable bouillon and cooked in a water bath at precisely 68 ˚ C (a method called "sous-vide" that ensures extra tenderness).

    'Flower Pot,' at The Krug Room


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  • Wikipedia tells us "sous-vide" is French for "under vacuum" and "is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F."

    August 4, 2011

  • Myhrvold also uses traditional cooking as a jumping-off point; an example is that old American standby, barbecue. The book has extensive information about smoking, and the differences between grilling and barbecue. But it also demonstrates how to do traditional barbecue in a nontraditional way, using techniques from sous-vide, which involves cooking at low, accurate temperatures, usually in a water bath.

    (Science Nerds Meet Foodies In 'Modernist Cuisine', by Linda Wertheimer)

    March 12, 2011