Sous-vide Wiki:About

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[edit] Sous-vide Wiki

is an online guide to Sous Vide cooking 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.