Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cooking technique
|
| gptkbp:baggage_claim |
polyamide bags
polyethylene bags |
| gptkbp:benefits |
retains moisture
enhances flavor improves texture |
| gptkbp:climate |
50°C to 85°C
precise temperature control |
| gptkbp:cookingMethod |
used in food preservation
long wait times even cooking long cooking times used in restaurants precision cooking used at home used by chefs used in competitions used in catering used in meal prep used in cooking shows used in culinary schools used in meal kits requires special equipment used in gourmet cooking used in food service 1 hour to 48 hours easy to prepare in advance no need for constant monitoring not suitable for all foods used in cooking blogs used in food science used in health-focused diets used in home kitchens used in molecular gastronomy used in online cooking classes used in sous vide cookbooks water bath cooking |
| gptkbp:equipment |
immersion circulator
vacuum sealer |
| gptkbp:flavorProfile |
herbs and spices
|
| https://www.w3.org/2000/01/rdf-schema#label |
Sous Vide
|
| gptkbp:is_popular_among |
fine dining
|
| gptkbp:is_used_in |
meat
vegetables desserts eggs |
| gptkbp:operational_status |
1970s
|
| gptkbp:origin |
gptkb:French_cuisine
|
| gptkbp:safety |
low risk of overcooking
|
| gptkbp:services |
pasteurization
|
| gptkbp:servingTemperature |
can be seared before serving
|
| gptkbp:technique |
low-temperature cooking
cooking food in a vacuum-sealed bag |