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/suːˈviːd/ · adverb
In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature..
She cooked the steak sous-vide.
Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.
Sous-vide was one of the first technologies to take shelf-life beyond 10 days.
In cooked vegetables (such as cooked potato products, sous-vide mushrooms, “home-made”-type soups, purees or cooked rice foods)[…].
The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.
In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.
[…]and then stealing the from a modern woman's wallet while she was sous-viding a pressed and sliced turkey in the same pot with broccoli drenched in a cheese gastrique.
Use sous-vide when its meaning, tone and grammar fit the full sentence. A synonym is not always a direct replacement.
Sous-vide means In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature..
The closest synonym depends on the sentence and intended sense.
The opposite depends on the specific sense.
She cooked the steak sous-vide.
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