page_title: Sous vide
hierarchical_section_title: Sous vide
caption_attribution_description: English: Two PolyScience Sous Vide Immersion Circulators cooking Eggs on the left and meat inside vacuum bags on the right
context_page_description: Sous vide, also known as low temperature long time cooking, 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 usual cooking times at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C 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.
context_section_description: Sous vide (/suːˈviːd/; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, 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 usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 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.
caption: Sous vide cooking
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