Food & Drink · 2
Which cooking technique involves submerging food in temperature-controlled water in a sealed bag to cook it slowly and precisely?
Answer
Sous vide
Sous vide (French for 'under vacuum') seals food in a plastic bag and immerses it in a water bath held at a precise target temperature, often for hours. This ensures even cooking throughout without the risk of overcooking the exterior.
💡 Did you know?
Sous vide was developed in the 1970s by French chef Georges Pralus and scientist Bruno Goussault — Goussault later trained NASA food scientists to use the same technique for astronaut meals.
Other options people guess
- Confit
- Braising
- Poaching
Topics
- cooking-techniques
- culinary
- french-cuisine
- temperature
- modern-cooking
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