2012•International Journal of Gastronomy and Food ScienceOpen access

Sous vide cooking: A review

Douglas E. Baldwin

Abstract

Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking.

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Key concepts: Sous vide, Cooking methods, Food science, Shelf life, Taste, Texture (cosmology), Mathematics, Computer science