Agricultural and Food SciencesComputer Science
D. Baldwin
tlooto Summary
The basic techniques, food safety, and science of sous vide cooking are reviewed, with a focus on vacuumized plastic pouches.
Abstract
Abstract Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking.
Citation format
BALDWIN, D. Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 2012, 1: 15–30.