190:
503:, French for "under vacuum", implies that food should be sealed in a plastic bag with all the air removed. As an alternative method to a commercial or home vacuum sealer, the food may be placed in an open-sided plastic bag, and then partially submerged into the water, which displaces/forces out the air. This method involves clipping the open side of the bag to the side of the pot to keep water from leaking into the opening. The goal is to have the food completely in contact with the hot water to ensure even cooking while reducing off flavors from oxidation.
2025:
390:
2034:
31:
2050:
530:
109:
2058:
2042:
2015:
544:
217:, the food is exposed to heat levels that are much higher than the desired internal cooking temperature, and it must be removed from the high heat prior to reaching the desired cooking temperature. If the food is removed from the heat too late, it becomes overcooked, and if it is removed too early, it is undercooked.
353:
surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate. Pasteurized food can then
271:
Regular cooking times are determined by when the center of the cooked item reaches a few degrees below the targeted temperature. Then heating should be stopped immediately. While the food rests, residual heat will continue to cook it for a while. If the heating continues, the food will be overcooked.
243:
From a culinary viewpoint, the exclusion of air is secondary, but this has practical importance. It allows cooked food to be stored, still sealed and refrigerated, for considerable times, which is especially useful for the catering industry, and it excludes oxygen from food that requires long cooking
112:
267:
For an egg, though, which has proteins that denature at different temperatures, maintaining precise, constant temperature is more critical. Confit egg yolks are usually cooked at 63 °C (145 °F), which is hot enough to cook the white without setting the yolk. The temperature of the bath is
205:
As a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Additionally, temperature, and thus cooking, can be very even throughout the food in sous vide cooking, even
296:
on an extremely hot pan. This secondary browning is done briefly, and sometimes at higher heat than usually used, so as to affect only the surface of the food and to avoid overcooking the interior. Similarly, the skin of fish can be cooked at high temperatures after the sous vide to make the skin
263:
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 temperature from 44 °C (111 °F) to 61 °C (142 °F). Such
197:
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 temperature of the food, prevents overcooking, because the food cannot get hotter than the
111:
116:
115:
110:
496:
Duplicating some effects of sous vide techniques is possible through the use of a rigid-sided, insulated container, such as a "beer cooler", filled with warm water, checked with an accurate thermometer, and coupled with resealable bags, which allow the air to be removed, to package the food for
341:
poisoning. Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, to pasteurize the meat.
240:, if necessary) while maintaining a firm or somewhat crisp texture. While the cell walls will generally not burst, the depolymerization of the pectic polysaccharides that connect the vegetable cells together and the gelatinisation of starch in the vegetable can be achieved without overcooking.
138:
Preparation of food under pressure, with or without heat, was developed by
American and French engineers in the mid-1960s as an industrial food preservation method. As with Rumford, the researchers learned that the food showed distinctive improvements in flavor and texture. As this method was
177:(CREA) as the service arm of its parent company, Cuisine Solutions. Due to his research into the effects of temperature on various foods, through CREA, he became well known for training top chefs in the method. He developed the parameters of cooking times and temperatures for various foods.
117:
235:
In contrast, soft vegetables when boiled are often considered overcooked. Low-temperature cooking allows plant matter to remain more succulent, as the cell walls do not burst. Cooking vegetables at temperatures below the boiling point of water allows them to be thoroughly cooked (and
180:
Goussault and Pralus independently worked on development of sous vide in the 1970s and eventually became collaborators. Goussault pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures.
134:
in 1799. He used air as the heat-transfer medium in his experiments while attempting to see if he could roast meat in a machine which he had created to dry potatoes. In
Thompson's own words, the meat was: "Not merely eatable, but perfectly done, and most singularly well-tasted."
305:
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, are cooked below 55 °C (131 °F). People with
118:
114:
126:
Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
88:
chef
Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.
831:
Benjamin Count of
Rumford, "Essay X: On the construction of kitchen fire-places and kitchen utensils together with remarks and observations relating to the various processes of cookery; and proposals for improving that most useful art",
1388:
510:, controller, and motorized impeller. The higher-cost units provide a more precise degree of control over the water temperature. Devices are becoming more user-friendly, with apps affiliated with most of the devices.
288:. The flavors and texture produced by browning cannot be obtained with only the sous vide technique. In many cases, chefs will brown meats and other foods before or after sous vide cooking, using techniques such as
1115:
Oz, Fatih; Seyyar, Esra (2016-04-08). "Formation of
Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels".
284:) happens at temperatures above the boiling point of water. The flavors and 'crust' texture developed by browning are generally seen as very desirable in the cooking of certain types of meat, such as a
113:
493:, slow cookers, electric stock pots, and similar apparatuses. In late 2009, several machines intended for home use and less expensive than laboratory-standard equipment were available for purchase.
485:
and - however carefully cleaned - not designed for kitchen use. Beginning in 2008, Auber
Instruments and Fresh Meals Solutions made available comparatively inexpensive yet highly accurate
272:
The time taken for the center of food to reach the target temperature depends on the initial temperature, the thickness and shape of the food, and the temperature of the bath.
248:
with prolonged exposure to air. It also improves the transfer of heat between the water bath and food, without the thermal insulating properties of any trapped air in the bag.
959:"Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models"
174:
100:, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
474:. It has also been used to quickly produce significant quantities of meals for hurricane evacuees. Nonprofessional cooks are also beginning to use sous vide cooking.
715:"The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study"
617:
Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms".
506:
Lower-cost units are now available in the form of a "stick", which has a clip to attach it to the side of the cooking vessel. Sous vide sticks provide a
905:
Oz, Faith; Eldos, Zikirov (2015). "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops".
1449:
220:
The use of temperatures much lower than those used for conventional cooking is an essential feature of sous vide. When cooking meat, tough
354:
be stored for up to two weeks around 3 °C (37 °F) sealed within the vacuum pack. Exposure to air also inactivates spore growth.
1323:
1219:
1090:
670:
Li S, Ma R, Pan J, et al. (April 2019). "Combined effects of aging and low temperature, long time heating on pork toughness".
1241:
1202:
1160:
2061:
1266:
764:
497:
cooking. However, the heat loss involved in this technique makes it unfeasible for long-term (four-plus hours) cooking.
158:
was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.
92:
The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for
1442:
943:
931:
806:
1935:
2085:
478:
232:
high enough that they denature to a degree that the texture toughens and moisture is exuded from the meat.
2080:
1991:
1435:
1976:
1925:
1468:
17:
1416:
2045:
1016:"Most plastic products release estrogenic chemicals: a potential health problem that can be solved"
575: – mechanical component utilizing the same principle for precise temperature control
1981:
1064:
189:
1195:
514:
guide people through the cooking process, with some units having voice-control integration and
1185:
318:
expose themselves and their fetus to risk and thus may choose to avoid unpasteurized recipes.
859:
837:
322:
1737:
1664:
970:
264:
food can be cooked in a switched-off slow cooker filled with hot water and a thermometer.
251:
Apart from ensuring uniform cooking, sous vide cooking facilitates development of desired
8:
1833:
1618:
1593:
1271:
367:
2049:
1853:
1389:"Sous vide is couture convenience food. Is this the year home cooks finally embrace it?"
1296:
974:
337:, so sous vide cooking must be performed under carefully controlled conditions to avoid
1793:
1742:
1649:
1639:
1613:
1301:
1040:
1015:
864:
741:
714:
695:
652:
430:
374:
327:
166:
785:
1996:
1848:
1813:
1732:
1525:
1370:
1198:
1141:
1133:
1045:
996:
991:
958:
746:
687:
644:
460:
398:
281:
170:
131:
699:
656:
2037:
1879:
1360:
1125:
1035:
1027:
986:
978:
914:
736:
726:
679:
634:
626:
592:
397:
The sous vide method is used in many high-end gourmet restaurants by chefs such as
307:
147:
44:
1324:"Cook Your Meat in a Beer Cooler: The World's best (and Cheapest) Sous-Video Hack"
982:
683:
630:
422:
143:". The pressure notably concentrated the flavors of fruits, even without cooking.
139:
pioneered, applying pressure to food through vacuum sealing was sometimes called "
1986:
1894:
1884:
1700:
1494:
1189:
507:
434:
426:
406:
334:
245:
162:
2053:
1365:
1348:
1065:"Is It Safe to Cook With Plastic Bags? And Other Sous Vide Questions, Explained"
418:
1955:
1874:
1828:
1762:
893:
535:
486:
237:
918:
389:
2074:
1788:
1374:
1137:
1129:
562:
451:
410:
1598:
1217:
2029:
1910:
1659:
1566:
1489:
1327:
1164:
1145:
1049:
1000:
750:
691:
648:
572:
490:
489:
with attached thermocouple probes that could be used to control commercial
471:
438:
414:
252:
2019:
2001:
1930:
1889:
1767:
1752:
1546:
567:
557:
549:
402:
378:
311:
146:
The method was adopted by
Georges Pralus, a French chef, in 1974 for the
140:
1772:
1031:
639:
616:
1757:
1690:
1608:
1561:
511:
381:
migrate from the plastic container into the food in sous vide cooking.
199:
731:
449:
also uses this method for meals served on their trains, including the
1869:
1843:
1695:
1654:
1603:
1427:
442:
315:
244:
and is susceptible to oxidation, e.g., fat on meat, which may become
155:
1838:
30:
1945:
1823:
1818:
1705:
1669:
1644:
1634:
1556:
1551:
1530:
1520:
466:
363:
346:
338:
289:
221:
214:
210:
93:
1950:
1960:
1940:
1915:
1499:
1458:
957:
Hyytiä-Trees E, Skyttä E, Mokkila M, et al. (January 2000).
293:
229:
225:
206:
with irregularly shaped and very thick items, given enough time.
97:
81:
836:, vol. 3 (London, England: T. Cadell jun. and W. Davies, 1802),
713:
Kehlet U, Mitra B, Ruiz
Carrascal J, et al. (August 2017).
1920:
1747:
1515:
446:
330:
151:
85:
712:
61:
515:
350:
285:
209:
By contrast, in conventional high-heat cooking, such as oven
50:
34:
Sous vide cooking using thermal immersion circulator machines
2014:
543:
1674:
482:
370:
when heated. The degree of danger posed is controversial.
1014:
Yang CZ, Yaniger SI, Jordan VC, et al. (July 2011).
956:
786:"What is Sous Vide? An introduction by SousVide Supreme"
458:
Sous vide has become common on cooking TV shows such as
1108:
1013:
280:
One limitation of sous vide cooking is that browning (
47:
1353:
International
Journal of Gastronomy and Food Science
1297:"Sous Vide Moves From Avant-Garde to the Countertop"
525:
64:
58:
175:
Centre de
Recherche et d'Études pour l'Alimentation
55:
1321:
1267:"Five-Star Food for 400: It All Starts in the Bag"
1221:Acela Express Dining Offers More Choices Than Ever
1218:National Railroad Passenger Corporation (Amtrak),
1124:(15). American Chemical Society (ACS): 3070–3082.
1091:"Author says use of plastic for sous vide is safe"
1417:"Sous Vide Cooking | Sous Vide for the Home Cook"
310:should never eat food that has not been properly
255:flavors and limits off flavors due to oxidation.
122:A video overview of the sous vide cooking process
2072:
834:Essays, Political, Economical, and Philosophical
1191:Frommer's 500 Places for Food & Wine Lovers
894:Baldwin: A Practical Guide to Sous Vide Cooking
130:Low-temperature cooking was first described by
27:Cooking method using prolonged low temperatures
1443:
1183:
765:"What are the benefits of sous vide cooking?"
477:Initially, enthusiasts used laboratory-grade
1007:
950:
96:, 66 to 71 °C (150 to 160 °F) for
72:; French for 'under vacuum'), also known as
1186:"Schwa: Molecular Gastronomy in Chicago #3"
706:
663:
610:
518:interfaces to control the device remotely.
224:in connective tissue can be denatured into
1450:
1436:
1161:"Sous-Vide Cooking with Heston Blumenthal"
1152:
1118:Journal of Agricultural and Food Chemistry
1082:
1056:
889:
887:
885:
883:
881:
879:
877:
875:
807:"Sous Vide Historical Note: Count Rumford"
669:
1364:
1315:
1290:
1288:
1158:
1039:
990:
799:
740:
730:
638:
393:Compact vacuum-packing and sealing device
1184:Huges, Holly; O’Malley, Charlie (2009).
1114:
1088:
853:
851:
849:
847:
845:
388:
349:, but the possibility of hardy botulism
314:. Women eating unpasteurized food while
188:
107:
29:
1414:
1346:
1239:
904:
872:
357:
14:
2073:
1457:
1294:
1285:
1211:
1062:
857:
1431:
1264:
1258:
1177:
842:
184:
2041:
150:(of Pierre and Michel Troisgros) in
2057:
1063:Nozari, Elaheh (14 February 2018).
925:
585:
24:
1347:Baldwin, Douglas E. (2012-01-01).
1159:Lopez-Alt, J. Kenji (2009-10-26).
788:. SousVide Supreme | Official Site
767:. Nestle Professional. 24 May 2023
345:Pasteurization kills the botulism
154:, France. He discovered that when
25:
2097:
1408:
1322:J. Kenji Lopez-Alt (2010-04-19).
907:LWT - Food Science and Technology
597:Dictionary.com Unabridged (v 1.1)
268:set to 64 °C (147 °F).
2056:
2048:
2040:
2033:
2032:
2023:
2013:
1089:Brickman, Sophie (20 May 2011).
542:
528:
193:A steak being prepared sous vide
165:, the French chief scientist of
161:Another pioneer in sous vide is
132:Benjamin Thompson, Count Rumford
43:
1849:Indirect grilling/Plank cooking
1381:
1340:
1233:
936:
898:
373:Also, some evidence shows that
825:
778:
757:
275:
258:
13:
1:
1349:"Sous vide cooking: A review"
1242:"Sous Vide Cooking Technique"
1240:Logsdon, Jason (2013-03-13).
983:10.1128/AEM.66.1.223-229.2000
858:Hesser, Amanda (2005-08-14).
684:10.1016/j.meatsci.2018.12.001
631:10.1016/j.meatsci.2018.04.032
579:
479:thermal immersion circulators
470:, and in restaurants such as
228:, without heating the meat's
1295:Moskin, Julia (2009-12-08).
375:heterocyclic aromatic amines
7:
1691:Bain-marie (Double boiling)
1366:10.1016/j.ijgfs.2011.11.002
1265:Sagon, Candy (2005-10-05).
521:
10:
2102:
1977:List of cooking appliances
1469:List of cooking techniques
326:bacteria can grow in food
173:. In 1991, he established
103:
80:) cooking, is a method of
74:low-temperature, long-time
2010:
1969:
1903:
1862:
1806:
1781:
1725:
1718:
1683:
1627:
1586:
1579:
1539:
1508:
1482:
1475:
1466:
1415:Baldwin, Douglas (n.d.).
919:10.1016/j.lwt.2015.05.050
300:
169:-based food manufacturer
1130:10.1021/acs.jafc.5b05716
1020:Environ. Health Perspect
963:Appl. Environ. Microbiol
1982:List of cooking vessels
1552:Grilling (charbroiling)
481:, often bought used on
384:
333:and produce the deadly
1557:Roasting (traditional)
1246:Amazing Food Made Easy
1196:Wiley Publishing, Inc.
394:
366:chemicals that act as
362:Most plastics release
194:
123:
35:
944:"Great British Chefs"
392:
323:Clostridium botulinum
198:bath it is in, as in
192:
121:
33:
2086:Culinary terminology
368:endocrine disruptors
358:Endocrine disruptors
308:compromised immunity
148:Restaurant Troisgros
1272:The Washington Post
1032:10.1289/ehp.1003220
975:2000ApEnM..66..223H
599:. Random House, Inc
2081:Cooking techniques
1854:Stir frying (chao)
1421:douglasbaldwin.com
1302:The New York Times
865:The New York Times
431:Alessandro Stratta
395:
282:Maillard reactions
195:
185:Essential features
167:Sterling, Virginia
124:
36:
2068:
2067:
1997:Food preservation
1921:Burying in ground
1814:Carryover cooking
1802:
1801:
1714:
1713:
1575:
1574:
1521:Roasting (modern)
1204:978-0-470-28775-0
732:10.3390/nu9090941
461:Iron Chef America
399:Heston Blumenthal
328:in the absence of
171:Cuisine Solutions
119:
16:(Redirected from
2093:
2060:
2059:
2052:
2044:
2043:
2036:
2035:
2030:Drink portal
2028:
2027:
2026:
2018:
2017:
1992:Food preparation
1880:Pressure cooking
1723:
1722:
1584:
1583:
1480:
1479:
1452:
1445:
1438:
1429:
1428:
1424:
1403:
1402:
1400:
1399:
1385:
1379:
1378:
1368:
1344:
1338:
1337:
1335:
1334:
1319:
1313:
1312:
1310:
1309:
1292:
1283:
1282:
1280:
1279:
1262:
1256:
1255:
1253:
1252:
1237:
1231:
1230:
1229:
1228:
1215:
1209:
1208:
1181:
1175:
1174:
1172:
1171:
1156:
1150:
1149:
1112:
1106:
1105:
1103:
1101:
1086:
1080:
1079:
1077:
1075:
1060:
1054:
1053:
1043:
1011:
1005:
1004:
994:
954:
948:
947:
940:
934:
929:
923:
922:
902:
896:
891:
870:
869:
860:"Under Pressure"
855:
840:
829:
823:
822:
820:
818:
813:. 24 August 2010
803:
797:
796:
794:
793:
782:
776:
775:
773:
772:
761:
755:
754:
744:
734:
710:
704:
703:
667:
661:
660:
642:
614:
608:
607:
605:
604:
589:
552:
547:
546:
538:
533:
532:
531:
120:
84:invented by the
71:
70:
67:
66:
63:
60:
57:
53:
52:
49:
21:
2101:
2100:
2096:
2095:
2094:
2092:
2091:
2090:
2071:
2070:
2069:
2064:
2024:
2022:
2020:Food portal
2012:
2006:
1987:Outdoor cooking
1965:
1899:
1895:Thermal cooking
1885:Pressure frying
1858:
1798:
1777:
1710:
1701:Double steaming
1679:
1623:
1571:
1535:
1504:
1495:Hot salt frying
1471:
1462:
1456:
1411:
1406:
1397:
1395:
1393:Washington Post
1387:
1386:
1382:
1345:
1341:
1332:
1330:
1320:
1316:
1307:
1305:
1293:
1286:
1277:
1275:
1263:
1259:
1250:
1248:
1238:
1234:
1226:
1224:
1216:
1212:
1205:
1182:
1178:
1169:
1167:
1157:
1153:
1113:
1109:
1099:
1097:
1087:
1083:
1073:
1071:
1061:
1057:
1012:
1008:
955:
951:
942:
941:
937:
930:
926:
903:
899:
892:
873:
856:
843:
830:
826:
816:
814:
805:
804:
800:
791:
789:
784:
783:
779:
770:
768:
763:
762:
758:
711:
707:
668:
664:
615:
611:
602:
600:
591:
590:
586:
582:
548:
541:
534:
529:
527:
524:
508:heating element
487:PID controllers
435:Charlie Trotter
427:Philippe Rochat
407:Michael Carlson
387:
360:
335:botulinum toxin
303:
278:
261:
187:
163:Bruno Goussault
108:
106:
54:
46:
42:
28:
23:
22:
15:
12:
11:
5:
2099:
2089:
2088:
2083:
2066:
2065:
2011:
2008:
2007:
2005:
2004:
1999:
1994:
1989:
1984:
1979:
1973:
1971:
1967:
1966:
1964:
1963:
1958:
1953:
1948:
1943:
1938:
1933:
1928:
1923:
1918:
1913:
1907:
1905:
1901:
1900:
1898:
1897:
1892:
1887:
1882:
1877:
1872:
1866:
1864:
1860:
1859:
1857:
1856:
1851:
1846:
1841:
1836:
1831:
1829:Caramelization
1826:
1821:
1816:
1810:
1808:
1804:
1803:
1800:
1799:
1797:
1796:
1791:
1785:
1783:
1779:
1778:
1776:
1775:
1770:
1765:
1763:Shallow frying
1760:
1755:
1750:
1745:
1740:
1735:
1729:
1727:
1720:
1716:
1715:
1712:
1711:
1709:
1708:
1703:
1698:
1693:
1687:
1685:
1681:
1680:
1678:
1677:
1672:
1667:
1662:
1657:
1652:
1647:
1642:
1637:
1631:
1629:
1625:
1624:
1622:
1621:
1616:
1611:
1606:
1601:
1596:
1590:
1588:
1581:
1577:
1576:
1573:
1572:
1570:
1569:
1564:
1559:
1554:
1549:
1543:
1541:
1537:
1536:
1534:
1533:
1528:
1523:
1518:
1512:
1510:
1506:
1505:
1503:
1502:
1497:
1492:
1486:
1484:
1477:
1473:
1472:
1467:
1464:
1463:
1455:
1454:
1447:
1440:
1432:
1426:
1425:
1410:
1409:External links
1407:
1405:
1404:
1380:
1339:
1314:
1284:
1257:
1232:
1210:
1203:
1176:
1151:
1107:
1081:
1055:
1006:
949:
935:
924:
897:
871:
841:
824:
798:
777:
756:
705:
662:
609:
583:
581:
578:
577:
576:
570:
565:
560:
554:
553:
539:
536:Cooking portal
523:
520:
386:
383:
359:
356:
302:
299:
277:
274:
260:
257:
186:
183:
105:
102:
26:
9:
6:
4:
3:
2:
2098:
2087:
2084:
2082:
2079:
2078:
2076:
2063:
2055:
2051:
2047:
2039:
2031:
2021:
2016:
2009:
2003:
2000:
1998:
1995:
1993:
1990:
1988:
1985:
1983:
1980:
1978:
1975:
1974:
1972:
1968:
1962:
1959:
1957:
1954:
1952:
1949:
1947:
1944:
1942:
1939:
1937:
1934:
1932:
1929:
1927:
1924:
1922:
1919:
1917:
1914:
1912:
1909:
1908:
1906:
1902:
1896:
1893:
1891:
1888:
1886:
1883:
1881:
1878:
1876:
1873:
1871:
1868:
1867:
1865:
1861:
1855:
1852:
1850:
1847:
1845:
1842:
1840:
1837:
1835:
1832:
1830:
1827:
1825:
1822:
1820:
1817:
1815:
1812:
1811:
1809:
1805:
1795:
1792:
1790:
1789:Gentle frying
1787:
1786:
1784:
1780:
1774:
1771:
1769:
1766:
1764:
1761:
1759:
1756:
1754:
1751:
1749:
1746:
1744:
1741:
1739:
1736:
1734:
1731:
1730:
1728:
1724:
1721:
1717:
1707:
1704:
1702:
1699:
1697:
1694:
1692:
1689:
1688:
1686:
1684:Indirect heat
1682:
1676:
1673:
1671:
1668:
1666:
1663:
1661:
1658:
1656:
1653:
1651:
1648:
1646:
1643:
1641:
1638:
1636:
1633:
1632:
1630:
1626:
1620:
1617:
1615:
1612:
1610:
1607:
1605:
1602:
1600:
1597:
1595:
1592:
1591:
1589:
1585:
1582:
1578:
1568:
1565:
1563:
1560:
1558:
1555:
1553:
1550:
1548:
1545:
1544:
1542:
1538:
1532:
1529:
1527:
1524:
1522:
1519:
1517:
1514:
1513:
1511:
1507:
1501:
1498:
1496:
1493:
1491:
1488:
1487:
1485:
1481:
1478:
1474:
1470:
1465:
1460:
1453:
1448:
1446:
1441:
1439:
1434:
1433:
1430:
1422:
1418:
1413:
1412:
1394:
1390:
1384:
1376:
1372:
1367:
1362:
1358:
1354:
1350:
1343:
1329:
1325:
1318:
1304:
1303:
1298:
1291:
1289:
1274:
1273:
1268:
1261:
1247:
1243:
1236:
1223:
1222:
1214:
1206:
1200:
1197:
1193:
1192:
1187:
1180:
1166:
1162:
1155:
1147:
1143:
1139:
1135:
1131:
1127:
1123:
1119:
1111:
1096:
1092:
1085:
1070:
1066:
1059:
1051:
1047:
1042:
1037:
1033:
1029:
1026:(7): 989–96.
1025:
1021:
1017:
1010:
1002:
998:
993:
988:
984:
980:
976:
972:
968:
964:
960:
953:
945:
939:
933:
932:Sous vide egg
928:
920:
916:
912:
908:
901:
895:
890:
888:
886:
884:
882:
880:
878:
876:
867:
866:
861:
854:
852:
850:
848:
846:
839:
835:
828:
812:
808:
802:
787:
781:
766:
760:
752:
748:
743:
738:
733:
728:
724:
720:
716:
709:
701:
697:
693:
689:
685:
681:
677:
673:
666:
658:
654:
650:
646:
641:
636:
632:
628:
624:
620:
613:
598:
594:
588:
584:
574:
571:
569:
566:
564:
563:Combi steamer
561:
559:
556:
555:
551:
545:
540:
537:
526:
519:
517:
513:
509:
504:
502:
498:
494:
492:
488:
484:
480:
475:
473:
469:
468:
463:
462:
456:
454:
453:
452:Acela Express
448:
444:
440:
436:
432:
428:
424:
423:Joël Robuchon
420:
416:
412:
411:Thomas Keller
408:
404:
400:
391:
382:
380:
376:
371:
369:
365:
355:
352:
348:
343:
340:
336:
332:
329:
325:
324:
319:
317:
313:
309:
298:
295:
291:
287:
283:
273:
269:
265:
256:
254:
249:
247:
241:
239:
233:
231:
227:
223:
218:
216:
212:
207:
203:
201:
191:
182:
178:
176:
172:
168:
164:
159:
157:
153:
149:
144:
142:
136:
133:
128:
101:
99:
95:
90:
87:
83:
79:
75:
69:
40:
32:
19:
1863:Device-based
1807:Mixed medium
1660:Slow cooking
1490:Dry roasting
1420:
1396:. Retrieved
1392:
1383:
1359:(1): 15–30.
1356:
1352:
1342:
1331:. Retrieved
1328:Serious Eats
1317:
1306:. Retrieved
1300:
1276:. Retrieved
1270:
1260:
1249:. Retrieved
1245:
1235:
1225:, retrieved
1220:
1213:
1190:
1179:
1168:. Retrieved
1165:Serious Eats
1154:
1121:
1117:
1110:
1098:. Retrieved
1094:
1084:
1072:. Retrieved
1068:
1058:
1023:
1019:
1009:
969:(1): 223–9.
966:
962:
952:
938:
927:
910:
906:
900:
863:
833:
827:
815:. Retrieved
810:
801:
790:. Retrieved
780:
769:. Retrieved
759:
722:
718:
708:
675:
671:
665:
640:10138/301302
622:
618:
612:
601:. Retrieved
596:
587:
573:Water jacket
505:
500:
499:
495:
491:rice cookers
476:
472:Panera Bread
465:
459:
457:
450:
439:Michael Mina
419:Ferran Adrià
415:Grant Achatz
396:
372:
361:
344:
321:
320:
304:
279:
270:
266:
262:
253:organoleptic
250:
242:
234:
219:
208:
204:
196:
179:
160:
145:
137:
129:
125:
91:
77:
73:
38:
37:
2062:WikiProject
2002:Food safety
1890:Slow cooker
1875:Microwaving
1768:Stir frying
1753:Deep frying
1547:Charbroiler
1069:Bon Appétit
913:: 120–125.
625:: 104–113.
593:"sous-vide"
568:Slow cooker
558:Boil-in-bag
550:Food portal
403:Paul Bocuse
379:bisphenol-A
312:pasteurized
276:Limitations
259:Temperature
238:pasteurized
141:cryovacking
2075:Categories
1936:Fermenting
1870:Air frying
1819:Barbecuing
1758:Pan frying
1738:Blackening
1665:Smothering
1609:Parboiling
1562:Rotisserie
1509:Convection
1483:Conduction
1461:techniques
1398:2017-11-18
1333:2010-09-07
1308:2010-09-07
1278:2010-09-07
1251:2017-02-26
1227:2012-09-08
1170:2010-09-07
1100:27 October
1074:27 October
838:pp. 18-20.
817:14 October
811:Medellitin
792:2023-08-16
771:2023-08-16
725:(9): 941.
603:2007-12-14
580:References
364:estrogenic
200:bain-marie
1844:Fricassee
1834:Deglazing
1726:High heat
1719:Fat-based
1696:Sous-vide
1655:Simmering
1619:Reduction
1604:Decoction
1594:Blanching
1587:High heat
1540:Radiation
1375:1878-450X
1138:0021-8561
719:Nutrients
678:: 33–39.
501:Sous vide
443:Joan Roca
156:foie gras
39:Sous vide
18:Sous-vide
2054:Cookbook
2038:Category
1970:See also
1946:Pickling
1904:Non-heat
1824:Braising
1794:Sweating
1782:Low heat
1773:Sautéing
1743:Browning
1706:Steaming
1670:Steeping
1650:Poaching
1645:Infusion
1640:Creaming
1635:Coddling
1628:Low heat
1614:Shocking
1567:Toasting
1531:Barbecue
1146:27029998
1050:21367689
1001:10618228
751:28846600
700:56479321
692:30562641
672:Meat Sci
657:13660830
649:29730528
619:Meat Sci
522:See also
467:Top Chef
347:bacteria
339:botulism
316:pregnant
290:grilling
230:proteins
222:collagen
215:grilling
211:roasting
94:red meat
2046:Commons
1961:Souring
1956:Salting
1941:Juicing
1916:Brining
1733:Basting
1675:Stewing
1599:Boiling
1526:Smoking
1500:Searing
1459:Cooking
1041:3222987
971:Bibcode
742:5622701
297:crisp.
294:searing
226:gelatin
104:History
98:poultry
82:cooking
1931:Drying
1926:Curing
1839:Flambé
1748:Frying
1516:Baking
1373:
1201:
1144:
1136:
1095:SFGATE
1048:
1038:
999:
989:
749:
739:
698:
690:
655:
647:
447:Amtrak
351:spores
331:oxygen
301:Safety
246:rancid
152:Roanne
86:French
1951:Purée
1911:Aging
992:91810
696:S2CID
653:S2CID
516:Wi-Fi
286:steak
1371:ISSN
1199:ISBN
1142:PMID
1134:ISSN
1102:2021
1076:2021
1046:PMID
997:PMID
819:2012
747:PMID
688:PMID
645:PMID
512:Apps
483:eBay
464:and
441:and
385:Uses
377:and
78:LTLT
1580:Wet
1476:Dry
1361:doi
1126:doi
1036:PMC
1028:doi
1024:119
987:PMC
979:doi
915:doi
737:PMC
727:doi
680:doi
676:150
635:hdl
627:doi
623:143
292:or
213:or
2077::
1419:.
1391:.
1369:.
1355:.
1351:.
1326:.
1299:.
1287:^
1269:.
1244:.
1194:.
1188:.
1163:.
1140:.
1132:.
1122:64
1120:.
1093:.
1067:.
1044:.
1034:.
1022:.
1018:.
995:.
985:.
977:.
967:66
965:.
961:.
911:64
909:.
874:^
862:.
844:^
809:.
745:.
735:.
721:.
717:.
694:.
686:.
674:.
651:.
643:.
633:.
621:.
595:.
455:.
445:.
437:,
433:,
429:,
425:,
421:,
417:,
413:,
409:,
405:,
401:,
202:.
62:iː
51:uː
1451:e
1444:t
1437:v
1423:.
1401:.
1377:.
1363::
1357:1
1336:.
1311:.
1281:.
1254:.
1207:.
1173:.
1148:.
1128::
1104:.
1078:.
1052:.
1030::
1003:.
981::
973::
946:.
921:.
917::
868:.
821:.
795:.
774:.
753:.
729::
723:9
702:.
682::
659:.
637::
629::
606:.
76:(
68:/
65:d
59:v
56:ˈ
48:s
45:/
41:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
