Work

Sous vide cooking: A review

Year: 2012

Type: article

Abstract: Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking.

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2011.11.002

Author: Douglas E. Baldwin

Institution: University of Colorado Boulder

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,580