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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #354637

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Sous vide: cooking under vacuum

Author
item Mchugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 11/16/2017
Publication Date: 12/1/2017
Citation: McHugh, T.H. 2017. Sous vide: cooking under vacuum. Food Technology. 71(12):79-81.

Interpretive Summary: This month's Food Processing column will explore sous vide cooking. Sous vide is the French term for "under vacuum" and sous vide cooking is a style of cooking in which a food is sealed in a plastic pouch an submerged in a water bath that is held at a precisely controlled temperature.

Technical Abstract: This column will explore sous vide cooking. Sous vide is the French term for "under vacuum" and sous vide cooking is a style of cooking in which a food is sealed in a plastic pouch an submerged in a water bath that is held at a precisely controlled temperature.