sous-vide

In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature.

She cooked the steak sous-vide.

A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients.

Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.

Sous-vide was one of the first technologies to take shelf-life beyond 10 days.

A cooker designed to facilitate this method of cooking.

To cook using this method.

The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.

In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.