Sous-vide Wiki:About

Sous-vide Wiki
is an online guide to Sous Vide cooking for home chefs.

Sous Vide (SV) cooking is “long time low temperature” cooking in a water bath stabilized at the desired final core temperature of the food (mostly meat or fish) which is separated from the water by a (vacuum-)sealed plastic bag. It is the way to cook fork-tender and juicy meat to uniform doneness.