Sous Vide is a cooking method that came from a French term that means under pressure. In the process, food is sealed in an airtight bag made from plastic material. The food is then cooked in the water longer than the usual cooking time. This can be done in meats and vegetables through precisely regulated temperature, which is much lower than usually used for cooking. The temperature normally ranges from 55 °C to 60 °C. This method is intentionally done so that meats and vegetables are cooked evenly without overcooking the outside portion while keeping the food’s inside portion well-done ...
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