sous-vide

• sous vide

Borrowed from French sous-vide (literally “under vacuum”).

• IPA^(key): /suːˈviːd/

• Audio (Southern England)

  (file)

sous-vide (not comparable)

1. In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature.

   She cooked the steak sous-vide.

sous-vide (countable and uncountable, plural sous-vides)

1. (uncountable) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients.
   • 2000, B. P. F. Day, “6: Chilled food packaging”, in Michael Stringer, Colin Dennis, editors, Chilled Foods: A Comprehensive Guide, page 135:

     Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.

   • 2010, Gary S. Tucker, Susan Featherstone, Essentials of Thermal Processing, unnumbered page:

     Sous-vide was one of the first technologies to take shelf-life beyond 10 days.

   • 2011, Antonio Gálvez, Hikmate Abriouel, Nabil Ben Omar, Rosario Lucas, “Chapter 18: Food Applications and Regulation”, in Djamel Drider, Sylvie Rebuffat, editors, Prokaryotic Antimicrobial Peptides: From Genes to Applications, page 380:

     In cooked vegetables (such as cooked potato products, sous-vide mushrooms, “home-made”-type soups, purees or cooked rice foods) […] .

2. (countable) A cooker designed to facilitate this method of cooking.

sous-vide (third-person singular simple present sous-vides, present participle sous-viding, simple past and past participle sous-vided)

1. To cook using this method.
   • 2011, Ed Levine, Serious Eats, page 311:

     The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.

   • 2013, James Villas, Southern Fried: More than 150 recipes for crab cakes, fried chicken, hush puppies, and more, page 8:

     In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.

   • 2013, Laurie Notaro, The Potty Mouth at the Table, page 162:

     […] and then stealing the from a modern woman's wallet while she was sous-viding a pressed and sliced turkey in the same pot with broccoli drenched in a cheese gastrique.

• boil-in-bag
• slow-cook

• sous-vide on Wikipedia.Wikipedia