Description
Cooking method using prolonged low temperatures
Technical
Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French 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 at a precisely regulated temperature.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
nuttycaramelizedbutterymeatyearthy
Taste
umamisweetnesssaltiness
Texture
silkytender