The sous vide (literally, under vacuum) technique involves cooking food vacuum-sealed in plastic in a water bath at a precisely controlled temperature of between 55 and 90 degrees Celsius. A precursor was Fernand Point’s chicken and truffle sealed in a pig’s bladder, at La Pyramide in France after WWI. The technique was developed in the … Continue reading 1989 Sous vide cooking in Australia
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1989 Sous vide cooking in Australia
The sous vide (literally, under vacuum) technique involves cooking food vacuum-sealed in plastic in a water bath at a precisely controlled temperature of between 55 and 90 degrees Celsius. A precursor was Fernand Point’s chicken and truffle sealed in a pig’s bladder, at La Pyramide in France after WWI. The technique was developed in the … Continue reading 1989 Sous vide cooking in Australia