Sous-videFromWikipedia,thefreeencyclopediaJumpto:navigation,searchSous-videcookingSous-vide(pronounced/suːˈviːd/),Frenchfor"undervacuum",[1]isamethodofcookingfoodsealedinairtightplasticbagsinawaterbath[2]foralongtime—72hoursisnotunusual—atanaccuratelydeterminedtemperaturemuchlowerthannormallyusedforcooking,typicallyaround60;°Cor140;°F.Theintentionistomaintaintheintegrity ...原文
