Sous vide (soo veed) cooking. French for “under vacuum,” this cooking method can be explained as follow .


Ingredients are vacum sealed in a plastic bag and is cooked under precise low temperature in a water batch.
This technique will allow a uniform and  flavor infused  cooked product.
Think of a pot roast. Vaccum seal along your meat, carrots , onion, celery and spices then slowly cook in a controlled temp. water batch .
This can be achive at home with out  expensive equipment .

http://www.smartfoodsolutions.org

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