Sous vide cooking: A review

By D. Baldwin. 2012

510 citations recorded by the source corpus.

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.

View Paper: https://www.semanticscholar.org/paper/719150feceb974eb1a016103cd5342a7162f8534