Sous vide, Meaning, Methods, Benefits, & Safety

Sous vide, French cooking technique in which food is vacuum-sealed and then slowly cooked in water heated to a low temperature. When properly done, the food cooks consistently, in its juices, maintaining moisture and tenderness. Sous vide, meaning “under vacuum” in French, is a technique developed

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VacPak-It SV08 Commercial Sous Vide Immersion Circulator Head with 5 Gallon Water Tank - 120V, 1200W

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