Construct · 1 fields · 1 citations

sous vide: a standalone construct

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Culinary arts

cooking vacuum-sealed food in a precisely controlled water bath at relatively low temperatures for long times.

In culinary arts, sous vide refers to cooking vacuum-sealed food in a precisely controlled water bath at relatively low temperatures for long times. This meaning comes from Baldwin (2012) in International Journal of Gastronomy and Food Science.[1]

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bath1 fields · 1 citationsanchor · a standalone construct

References

Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30. https://doi.org/10.1016/j.ijgfs.2011.11.002

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