Sous Vide

Sous-vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low temperature long time (LTLT) cooking,[2][3][4] is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.  

More Information Coming...for immediate answer to questions please give me a call and I am more than happy to help answer any questions.  Call Chef Tomas Vallejo at 770.710.8154 Monday - Sunday 9am - 5pm

770-710-8154

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