Statements (31)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cooking technique
|
| gptkbp:advantage |
enhanced flavor
precise doneness retains moisture |
| gptkbp:alternativeName |
under vacuum
|
| gptkbp:category |
low-temperature cooking
|
| gptkbp:cookingMethod |
can be several hours
precisely controlled |
| gptkbp:etymology |
French for 'under vacuum'
|
| gptkbp:features |
botulism risk if not handled properly
|
| https://www.w3.org/2000/01/rdf-schema#label |
sous-vide
|
| gptkbp:introducedIn |
1970s
|
| gptkbp:involves |
cooking in water bath
vacuum-sealing food |
| gptkbp:originatedIn |
gptkb:France
|
| gptkbp:popularizedBy |
Bruno Goussault
Georges Pralus |
| gptkbp:relatedTo |
molecular gastronomy
|
| gptkbp:requires |
plastic bag
vacuum sealer immersion circulator |
| gptkbp:step |
searing after cooking (optional)
|
| gptkbp:temperature |
typically 50°C to 85°C
|
| gptkbp:usedBy |
home cooks
professional chefs |
| gptkbp:usedFor |
gptkb:fish
gptkb:meat vegetables |
| gptkbp:usedIn |
cooking
|
| gptkbp:bfsParent |
gptkb:Molecular_gastronomy
|
| gptkbp:bfsLayer |
5
|