Sous vide, the Glossary
Sous vide (French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, 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.[1]
Table of Contents
70 relations: Acela, Alessandro Stratta, Amtrak, Anaerobic organism, Bacteria, Bain-marie, Benjamin Thompson, Bisphenol A, Boil-in-bag, Botulinum toxin, Botulism, Bruno Goussault, Centre de Recherche et d'Études pour l'Alimentation, Charlie Trotter, Clostridium botulinum, Collagen, Combi steamer, Cooking, Cuisine Solutions, EBay, Endocrine disruptor, Estrogen, Ferran Adrià, Foie gras, France, Gelatin, Grant Achatz, Grilling, Heating element, Heston Blumenthal, Heterocyclic amine, Immunodeficiency, Iron Chef America, Joan Roca i Fontané, Joël Robuchon, Maillard reaction, Michael Carlson, Michael Mina, Mobile app, Organoleptic, Oxygen, Panera Bread, Pasteurization, Paul Bocuse, Philippe Rochat, Poultry, Pregnancy, Proportional–integral–derivative controller, Protein, Rancidification, ... Expand index (20 more) »
Acela
The Acela (originally the Acela Express until September 2019) is Amtrak's flagship passenger train service along the Northeast Corridor (NEC) in the Northeastern United States between Washington, D.C., and Boston via 13 intermediate stops, including Baltimore, New York City and Philadelphia.
Alessandro Stratta
Alessandro Stratta (born October 29, 1964) is a celebrity chef and restaurateur of mixed Italian and French heritage.
See Sous vide and Alessandro Stratta
Amtrak
The National Railroad Passenger Corporation, doing business as Amtrak, is the national passenger railroad company of the United States.
Anaerobic organism
An anaerobic organism or anaerobe is any organism that does not require molecular oxygen for growth.
See Sous vide and Anaerobic organism
Bacteria
Bacteria (bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell.
Bain-marie
A bain-marie, also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. Sous vide and bain-marie are culinary terminology.
Benjamin Thompson
Colonel Sir Benjamin Thompson, Count Rumford, FRS (March 26, 1753August 21, 1814) was an American-born British military officer, scientist, inventor and nobleman.
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Bisphenol A
Bisphenol A (BPA) is a chemical compound primarily used in the manufacturing of various plastics.
Boil-in-bag
Boil-in-bags are a form of packaged food products in which bagged food is heated or cooked in boiling water. Sous vide and boil-in-bag are cooking techniques.
Botulinum toxin
Botulinum toxin, or botulinum neurotoxin (commonly called botox), is a highly potent neurotoxic protein produced by the bacterium Clostridium botulinum and related species.
See Sous vide and Botulinum toxin
Botulism
Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium Clostridium botulinum.
Bruno Goussault
Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef.
See Sous vide and Bruno Goussault
Centre de Recherche et d'Études pour l'Alimentation
Centre de Recherche et d'Études pour l'Alimentation (The Culinary Research and Education Academy or CREA) is a culinary academy and food science think tank that provides training and consultation services for food industry professionals in the sous-vide cooking method, as well as other food-forward techniques.
See Sous vide and Centre de Recherche et d'Études pour l'Alimentation
Charlie Trotter
Charlie Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur.
See Sous vide and Charlie Trotter
Clostridium botulinum
Clostridium botulinum is a gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce botulinum toxin, which is a neurotoxin.
See Sous vide and Clostridium botulinum
Collagen
Collagen is the main structural protein in the extracellular matrix of a body's various connective tissues.
Combi steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting between cooking modes automatically during the cooking process.
See Sous vide and Combi steamer
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
Cuisine Solutions
Cuisine Solutions is an American premium foods company that specializes in the sous-vide method of cooking and meal preparation.
See Sous vide and Cuisine Solutions
EBay
eBay Inc. (often stylized as ebay or Ebay) is an American multinational e-commerce company based in San Jose, California, that allows users to buy or view items via retail sales through online marketplaces and websites in 190 markets worldwide.
Endocrine disruptor
Endocrine disruptors, sometimes also referred to as hormonally active agents, endocrine disrupting chemicals, or endocrine disrupting compounds are chemicals that can interfere with endocrine (or hormonal) systems.
See Sous vide and Endocrine disruptor
Estrogen
Estrogen (oestrogen; see spelling differences) is a category of sex hormone responsible for the development and regulation of the female reproductive system and secondary sex characteristics.
Ferran Adrià
Fernando Adrià Acosta (born 14 May 1962) is a Spanish chef.
See Sous vide and Ferran Adrià
Foie gras
fat liver) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver.
France
France, officially the French Republic, is a country located primarily in Western Europe.
Gelatin
Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts.
Grant Achatz
Grant Achatz (born April 25, 1974) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
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Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Sous vide and Grilling are cooking techniques and culinary terminology.
Heating element
A heating element is a device used for conversion of electric energy into heat, consisting of a heating resistor and accessories.
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Heston Blumenthal
Heston Marc Blumenthal (born 27 May 1966) is an English celebrity chef, TV personality and food writer.
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Heterocyclic amine
Heterocyclic amines, also sometimes referred to as HCAs, are chemical compounds containing at least one heterocyclic ring, which by definition has atoms of at least two different elements, as well as at least one amine (nitrogen-containing) group.
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Immunodeficiency
Immunodeficiency, also known as immunocompromisation, is a state in which the immune system's ability to fight infectious diseases and cancer is compromised or entirely absent.
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Iron Chef America
Iron Chef America is an American cooking show based on Fuji Television's Iron Chef, and is the second American adaptation of the series, following the failed Iron Chef USA that aired in 2001.
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Joan Roca i Fontané
Joan Roca i Fontané (born 11 February 1964) is a Spanish chef, best known as founder and head chef of El Celler de Can Roca, awarded three Michelin stars in 2009.
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Joël Robuchon
Joël Robuchon (7 April 1945 – 6 August 2018) was a French chef and restaurateur.
See Sous vide and Joël Robuchon
Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.
See Sous vide and Maillard reaction
Michael Carlson
Michael Carlson (born June 5, 1974) is a chef and restaurateur from Chicago, Illinois.
See Sous vide and Michael Carlson
Michael Mina
Michael Mina (مايكل مينا.; born 1969) is an American celebrity chef, restaurateur, and cookbook author.
See Sous vide and Michael Mina
Mobile app
A mobile application or app is a computer program or software application designed to run on a mobile device such as a phone, tablet, or watch.
Organoleptic
Organoleptic properties are the aspects of food, water or other substances that create an individual experience via the senses—including taste, sight, smell, and touch.
See Sous vide and Organoleptic
Oxygen
Oxygen is a chemical element; it has symbol O and atomic number 8.
Panera Bread
Panera Bread is an American chain of bakery-café fast casual restaurants with over 2,000 locations, all of which are in the United States and Canada.
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Pasteurization
In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life.
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Paul Bocuse
Paul François Pierre Bocuse (11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the high quality of his restaurants and his innovative approaches to cuisine.
Philippe Rochat
Philippe Rochat (29 November 1953 – 8 July 2015) was a Swiss chef and the owner of the Restaurant de L'Hôtel de Ville in Crissier, Switzerland.
See Sous vide and Philippe Rochat
Poultry
Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers.
Pregnancy
Pregnancy is the time during which one or more offspring develops (gestates) inside a woman's uterus (womb).
Proportional–integral–derivative controller
A proportional–integral–derivative controller (PID controller or three-term controller) is a control loop mechanism employing feedback that is widely used in industrial control systems and a variety of other applications requiring continuously modulated control.
See Sous vide and Proportional–integral–derivative controller
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues.
Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.
See Sous vide and Rancidification
Red meat
In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to white meat, which is pale in color before (and after) cooking.
Rice cooker
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice.
Roanne
Roanne (Rouana; Roana) is a commune in the Loire department, central France.
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Sous vide and Roasting are cooking techniques and culinary terminology.
Searing
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Sous vide and searing are cooking techniques and culinary terminology.
Serious Eats
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine.
See Sous vide and Serious Eats
Slow cooker
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. Sous vide and slow cooker are cooking techniques.
Spore
In biology, a spore is a unit of sexual (in fungi) or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavourable conditions.
Steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone.
Sterling, Virginia
Sterling, Virginia, refers most specifically to a census-designated place (CDP) in Loudoun County, Virginia, United States.
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The New York Times
The New York Times (NYT) is an American daily newspaper based in New York City.
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The Washington Post
The Washington Post, locally known as "the Post" and, informally, WaPo or WP, is an American daily newspaper published in Washington, D.C., the national capital.
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Thermal immersion circulator
A thermal immersion circulator is an electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature.
See Sous vide and Thermal immersion circulator
Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author.
See Sous vide and Thomas Keller
Top Chef
Top Chef is an American reality competition television series which premiered on Bravo in March 2006.
Troisgros family
Troisgros is a French restaurant and hotel with a primary location in Ouches (Loire, France) and additional affiliated restaurants in Roanne and Iguerande, in France.
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Vacuum packing
Vacuum packing is a method of packaging that removes air from the package prior to sealing.
See Sous vide and Vacuum packing
Water jacket
A water jacket is a water-filled casing surrounding a device, typically a metal sheath having intake and outlet vents to allow water to be pumped through and circulated.
See Sous vide and Water jacket
Wi-Fi
Wi-Fi is a family of wireless network protocols based on the IEEE 802.11 family of standards, which are commonly used for local area networking of devices and Internet access, allowing nearby digital devices to exchange data by radio waves.
Wiley (publisher)
John Wiley & Sons, Inc., commonly known as Wiley, is an American multinational publishing company that focuses on academic publishing and instructional materials.
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References
[1] https://en.wikipedia.org/wiki/Sous_vide
Also known as Cryopacking, LTLT, Low temperature long time cooking, Sous vide machine, Sous-Vide, Sous-vide cooking, Sous-vide machine, Sousvide, Sue vee.
, Red meat, Rice cooker, Roanne, Roasting, Searing, Serious Eats, Slow cooker, Spore, Steak, Sterling, Virginia, The New York Times, The Washington Post, Thermal immersion circulator, Thomas Keller, Top Chef, Troisgros family, Vacuum packing, Water jacket, Wi-Fi, Wiley (publisher).