From Sous-vide Wiki
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Welcome to Sous-vide Wiki
The wiki about Sous Vide Cooking that anyone can edit
Sous-vide Wiki is an online guide to Sous Vide cooking (especially fork-tender meat) for home chefs.
Sous Vide (SV) cooking is “long time low temperature” cooking in a water bath stabilized at the desired final core temperature of the food (mostly meat or fish) which is separated from the water by a (vacuum-)sealed plastic bag. It is the way to cook fork-tender and juicy meat to uniform doneness.
9 articles since June, 2009
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Featured articles
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Sous Vide @ Home ©by Peter Black [[1]]
Give_Sous-vide_a_try_without_buying_expensive_equipment
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Featured media
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""Add featured media here""
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What's new on Sous-vide Wiki
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- Date/title
- News
- Date/title
- News
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How to customize your sidebar
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To have the Fahrenheit - Celsius conversion table at hand in the sidebar no matter what article you are reading, just log in, click “more” at the top right, opening a dropdown menu, click “manage widgets”, this will open the special page "Widgets list" [2], then drag and drop the “Wiki page in widget” to the sidebar, and there you are.
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Contents
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- Principles, technique, safety
- Principles of Sous-vide cooking [[3]]
- Equipment for Sous-vide cooking [[4]]
- Health and safety aspects of Sous-vide cooking [[5]]
- Thermometer calibration [[6]]
- Sous Vide @ Home [[7]]
- °F - °C Conversion Table [[8]]
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- Recipes
- Utilization of leftovers from sous-vide cooking: Gröstl[[9]]
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Helping out
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To write a new article, just enter the title in the box below.
- Not sure where to start?
- Adding content
- Talk and more...
- Check out the community portal to see what the community is working on, to give feedback or just to say hi.
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--PedroG 23:16, 5 June 2009 (UTC)
