Sous vide This is a French phrase which means “under vacuum”. As a cooking term, it is a method of preparing food under vacuum in closed plastic pouches at specific temperatures (normally between 470C and 880C usually done in a water bath to regulate the temperature) for a rather

That said, you can cook yogurt-based dishes, prepare veggies like kale and lettuce, whip up roulades, purees, beef stock, custards, eggnog and cheese curds with this method. For sauces, you can always make your homestyle barbecue sauce along with a generous serving of mashed potatoes and French fries. Each