Product Review

Sous-vide is a method of cooking where food is sealed in a vacuum-sealed plastic pouch and placed in a water bath or in a temperature controlled area for longer than usual cooking times. The temperature used is usually lower then temperature normally used for cooking, typically around 60 °C (140 °F) for meat and higher for vegetables. The goal is to cook food evenly, ensuring that the inside is fully cooked without overcooking the outside, and to preserve moisture.

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