Sous vide - Wikipedia
https://en.wikipedia.org/wiki/Sous_vide
OverviewHistoryEssential featuresTemperatureLimitationsSafetyUsesSee alsoSous 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 (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.
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