Sharon Powell

Sous Vide Recipes Sharon Powell

Sous vide cooking is nothing but low-temperature cooking, placed in a plastic pouch for long periods! It's also known as an LTLT method of cooking and its literal translation is 'under vacuum, ' derived from the French language. To cook sous vide, a plastic bag is used and it's lowered into a water bath for 1-7 hours or even up to 72 hours in a few cases. The food is cooked while we maintain the bath at a consistent temperature. This temperature is usually lower than your usual cooking temperature, varying from 130°F to 140°F, and may be higher or lower depending on the dish. It's higher for cooking vegetables and usually lower for meat.