SOUS VIDE ARTICLES
The History of Sous Vide
Sous vide is a French cooking method that involves cooking food in a sealed bag or container at a low temperature for a long period of time. This method was first developed in the 1970s, and has since become a popular way to cook food evenly and prevent it
Making Sous Vide Pork Chops
Both boneless and bone-in pork chops are very tasty and easy to prepare. However, it is also extremely easy to overcook them. No one wants to end up with dried out pork chops that are too hard for them to swallow. Sous vide cooking is a technique that has
Sous Vide Cooking Food Safety
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
Making Sous Vide Chicken Breasts
Contrary to popular belief, chicken breasts are not always easy to cook, especially when you are experimenting with recipes for the first time. Undercooked or overcooked food is a common problem that arises for newbie chefs and different cooking methods. The good news is that using an alternative technique makes
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