sous-vide

Myhrvold, the former chief technology officer at Microsoft, was inspired to create the culinary colossus in 2004 after discovering that a cooking technique called sous-vide - which uses vacuum-sealed bags to cook food in water under very controlled temperatures - was not widely available.

The Guardian World News Carlene Thomas-Bailey 2011

Oven bags have one huge advantage: They'll protect your turkey if you decide to follow the advice of French chemist and molecular gastronmist interview last year with Nature magazine, Dr. This suggested that cooking a turkey in a dishwasher tightly enclosed in several roasting bags can emulate the low, slow cooking style known as sous-vide, a restaurant technique that results in extraordinarily tender, moist, and flavorful meat.

Forbes.com: News Victoria von Biel 2011

Naturally probably the wrong word sous-vide is a favoured cooking method.

Evening Standard - Home Fay Maschler 2012

Nicky Loh for the Wall Street Journal French for 'under vacuum,' sous-vide gained popularity in the last decade thanks to chefs such as Thomas Keller and Ferran Adriá.

In Malcolm Lee's Kitchen 2011

'I'm not just following a trend—sous-vide should be the new gold standard for cooking curries,' says Mr. Lee.

In Malcolm Lee's Kitchen 2011

The entire dish was suffused with garlic and olive puree, but the underlying memory is of how precisely it was cooked, due no doubt to the use of sous-vide , or controlled-temperature cooking in vacuum-sealed bags.

Back to the Basics Bruce Palling 2011

We cook clams, cockles and oysters sous-vide...because then you keep the juices intact and they are not transformed by the cooking process.

A Revelation in Chiswick Bruce Palling 2011

The array of baby vegetables – fennel, artichoke, turnip, radish, eggplant and carrots – have been vacuum-packed with a vegetable bouillon and cooked in a water bath at precisely 68 ˚ C (a method called "sous-vide" that ensures extra tenderness).

'Flower Pot,' at The Krug Room Amy Ma 2010

Interestingly, Mr. Jonsson disapproves of Modernist Cuisine and the addition of chemicals to dishes, but he is all in favor of the sous-vide, or "boil in a bag," cooking techniques.

A Revelation in Chiswick Bruce Palling 2011

Inspired by ceviche, a South American seafood preparation, his turnip plate entails poaching the vegetable in a cumin vinaigrette—sous-vide style, at a low temperature—and then tossing it with quinoa, a spicy habenero purée, mint and a sweet something like dried apricot, husk cherry or honey.

Why You Should Dig Turnips Charlotte Druckman 2011