Sous vide
Cooking method using prolonged low temperatures / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Sous vide?
Summarize this article for a 10 year old
Sous vide (/suː ˈviːd/; French for 'under vacuum'[1]), also known as low-temperature, long-time (LTLT) cooking,[2][3][4] is a method of cooking invented by the French chef Georges Pralus in 1974,[5][6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.
The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.