sous vide

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sous vide:

see cookingcooking,
the process of using heat to prepare foods for consumption.

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying
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Flashbacks of The Goose Station's former brilliance are evident in dishes like smoked eel, foie gras and caramelized apple (aka heaven) on a cracker, the Umami Seabass, a crispy-skinned fish filet nestled in a pool of sea-urchin foam and cauliflower puree, and the Huevos Rotos, a sous-vide egg cooked at 65 degrees and served in a cocktail glass with bits of chorizo and a heaping nest of fried potato strings.
But as soon as the news of those "affordable" circulators and, more recently, sous-vide sticks hit the market -- Control with an app!
Physicochemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
Bruno Goussault, who invented the modern sous-vide method and is the chief scientist at Cuisine Solutions, says this is ideal for airlines.
The heart of the giant complex is a completely automated sous-vide line, on which up to ten different meals can be produced at the same time.
If the term sous-vide sounds fancy, it's because it comes from France, the land of all things culinaire.
Contract notice: Supply of Sous-Vide / Cook and Chill products for the hot supply of patients, guests and employees as well as for other catering areas.
The deer is actually from New Zealand, and the meat is seared and then sous-vide, which Arby's executive chef says helps to break down the meat's "gamey" texture, People Magazine (http://people.com/food/arbys-venison-sandwich-taste-test/) reported.
Delaying toxigenesis of Clostridium botulinum by sodium lactate in 'sous-vide' products.
Dinner additions include shrimp and grits, boneless short ribs, and sous-vide Midwest quail.
Founded by Jewish-Argentinian chef Tomas Kalika, it serves creative takes on classic foods from global Jewish cuisine: everything from sous-vide gefilte fish wrapped in softened strips of carrot and topped with micro greens and fish roe, to Kalika's take on Jerusalem mixed grillwhich, in a nod to molecular gastronomy, pairs the spiced chicken hearts and livers with hummus foam.
It reflects new methods that have become popular in recent years, such as sous-vide cooking, although the author is careful to democratize the process by not insisting that you go out and buy the latest and greatest machine (although the blog does commercialize by linking to products).