sous vide
method of cooking food in an enclosed container using prolonged mild heat
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sous vide
Summary
sous vide is a food preparation technique[1]. It ranks in the top 4% of food_preparation_technique entities by monthly Wikipedia readership (2,764 views/month).[2]
Key Facts
- sous vide is credited with the discovery of Benjamin Thompson[3].
- sous vide's instance of is recorded as food preparation technique[4].
- sous vide's instance of is recorded as low-temperature cooking[5].
- sous vide followed steeping[6].
- sous vide was followed by poaching[7].
- sous vide's Commons category is recorded as Sous-vide cookers[8].
- sous vide began on 1799[9].
- sous vide's facet of is recorded as Maillard reaction[10].
- sous vide's has characteristic is recorded as temperature[11].
Body
Definition and Type
Recorded instance of include food preparation technique[4] and low-temperature cooking[5].
Why It Matters
sous vide ranks in the top 4% of food_preparation_technique entities by monthly Wikipedia readership (2,764 views/month).[2] It has Wikipedia articles in 28 language editions, a strong signal of global cultural recognition.[12] It is known by 31 alternative names across languages and contexts.[13]