Sous vide , also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef … See more

Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process. Placing the packaged food in a water bath, with the temperature set at the desired final cooking temperatur… See more

The degree of accuracy and constancy of cooking temperature required varies with the food cooked. In some cases, it is not critical. A 15 millimetres (0.59 in)-thick piece of fish will cook in 17 to 18 minutes at any temper… See more

One limitation of sous vide cooking is that browning (Maillard reactions) happens at temperatures above the boiling point of water. The flavors and 'crust' texture developed by browning are generally seen as very des… See more

Food safety is a function of both time and temperature; a temperature usually considered insufficient to render food safe may be perfectly safe if maintained for long enough. Some sous vide fish recipes, for example, a… See more

The sous vide method is used in many high-end gourmet restaurants by chefs such as Heston Blumenthal, Paul Bocuse, Michael Carlson, Thomas Keller, Grant Achatz, Ferran Adrià, Joël Robuchon, Philippe Ro… See more