Sous Vide

Sous vide, 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 at a precisely regulated temperature.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 4.0

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© 2026 MeatnMetalMade for home cooks — meat cookery & butchery guides, cut know-how, and practical kitchen toolsRecipes & tools are general educational guidance, not professional culinary, nutritional, dietary, or food-safety advice. Always follow official food-safety guidance (USDA/FSA safe internal temperatures, safe thawing & handling) and use a calibrated thermometer.