Sous-vide

Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—95 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

单词	Sous Vide
释义	Sous Vide 原声例句美食家基地 These eggs are now gonna be sous vided, or just sous vide, I'm not sure what the right term is. 这些鸡蛋现在要用低温慢煮，或者直接用慢煮，我不确定正确的术语是什么。美食家基地 And then topped off with fried egg white and a sous vide egg yolk. 最后放上煎蛋清和慢煮蛋黄。英语百科 Sous-vide Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—95 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
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Sous Vide

Sous-vide