Sous vide definition

Sous vide means a specialized process of reduced oxygen packaging where raw or partially cooked food is placed in a pouch which is vacuum sealed, cooked or pasteurized, then rapidly chilled and refrigerated.
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Examples of Sous vide in a sentence

  • Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability.

  • Sous vide packaging, in which raw or partially cooked food is placed in a hermetically sealed, impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.

  • Each team is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys • Paco jet • Sous vide equipment • Buffet platters • Buffet service equipment Any additional equipment to be brought in by the participating teams has to be approved by the organiser prior to the competition.

  • Each team is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys • Paco jet, if required • Sous vide equipment, if required • Buffet platters • Buffet service equipment 13 Any additional equipment to be brought in by the participating teams are to be approved by the organiser prior to the competition.

  • Gould, G.W. (1999) Sous vide foods; conclusions of an ECFF botulinum working party.

  • If no player elects the trump the second round, the dealer must choose trump.

  • Sous vide packaging, in which raw or partially cooked food is placed in a hermetically sealed, impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychotrophic pathogens.

  • Sous vide processing is a type of reduced oxygen packaging in which raw or partially cooked food is placed in a hermetically sealed, impermeable bag, cooked in the bag, and either served or rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.

  • Sous vide cooking seals in flavours, conserves nutrients, gives good texture and is convenient for the consumer since it only requires short microwave reheat times (Tansey et al., 2003).

  • Sous vide cooked meat developed lipid oxidation at a slow rate and showed not to be affected by nonheme iron values.

Related to Sous vide

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