Sous-vide | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Sous-vide


00:00:39 1 History
00:02:45 2 Essential features
00:05:28 3 Temperature
00:07:57 4 Safety
00:10:18 5 Uses
00:13:06 6 See also



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"The only true wisdom is in knowing you know nothing."
- Socrates



SUMMARY
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Sous-vide (; French for "under vacuum") is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, 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.