Sous-vide cooking

Sous-vide cooking



Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables.  The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same “doneness”, keeping the food juicier.

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真空低溫烹調法 (法语:Cuisine sous vide),是一種通過利用較低溫度而長時間加熱的烹飪方法,目的是要帶出原料 (尤其是肉類)的最佳效果。基本方法是將食物放入一個塑膠袋並且真空密封,然後將整個袋子放入熱水當中烹調(通常約為 50°C 至 80°C 之間),有時候甚至超過24小時

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