Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1106963 | International Journal of Gastronomy and Food Science | 2012 | 16 Pages |
Abstract
Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Douglas E. Baldwin,