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Welcome to Sous-vide Wiki
The wiki about Sous Vide Cooking

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. Browse our Recipes to get started.

25 articles since June, 2009

Featured articles

Sous Vide @ Home ©by Peter Black

Give Sous-vide a try without buying expensive equipment



Little tips and tricks

Infusing cucumbers, melons etc.

Preventing bags from floating

Thickness ruler

Thickness ruler.jpg
PedroGAdded by PedroG


How to customize your Sidebar

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", then drag and drop the “Wiki page in widget” to the sidebar, and there you are.

SORRY, THIS FEATURE IS NO LONGER AVAILABLE AS WIKIA STAFF TOOK AWAY THE MONACO SKIN. WITH THE "NEW LOOK" ARTICLES NO LONGER LOOK AS THEY WERE MEANT TO LOOK.

Contents

Principles, technique, safety
  • Principles of Sous-vide cooking


Recipes


Helping out

As this Wiki has remained Pedro's one-man-show (except an article by blackp), it has missed its aim and will no longer be developed. The existing articles are protected to ensure they remain accessible from referring links e.g. from the eGullet forum.

Retrieved from "http://sousvide.wikia.com/wiki/Main_Page"

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