cooking

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cooking

Nutrition
The preparation of comestibles by heating. In meats, overcooking can result in the production of carcinogenic polycyclic amines; undercooking carries the risk of parasitic (e.g., Taenia solium, T saginatus) or bacterial (e.g., Escherichia coli 0157:H7, Salmonella spp) infections.

cooking

[L. coquere, to cook]
The process of heating foods to prepare them for eating. Cooking makes most foods more palatable and easier to chew, improves their digestibility (and sometimes their nutrient bioavailability), and destroys or inactivates harmful organisms, or toxins that may be present. Cooking releases the aromatic substances and extractives that contribute odors and taste to foods. These odors help to stimulate the appetite.

CAUTION!

Not all toxic substances are inactivated by heat. Most microorganisms and parasites are destroyed in the ordinary process of cooking when the food is heated to internal temperatures of 160°F to 175°F. Pork must be cooked completely throughout to kill the encysted larvae of Trichinella.

Action

Protein: Soluble proteins become coagulated. Soluble substances: These, including heat-labile vitamins, are often inactivated by boiling, and even mineral substances and starches, although insoluble to a certain extent, may be altered in this process. Starch: The starch granules swell and are changed from insoluble (raw) starch to soluble starch capable of being converted into sugar during digestion and of being assimilated in the system.

References in periodicals archive ?
Our new digital pod precision cooker makes serious sous vide cooking simple and affordable, no matter how sophisticated a recipe," says Sam Ash, chief marketing officer for Gourmia.
It can also be used to poach, simmer, warm, fry and braise with precision all assisted by the wireless temperature sensor and doubles as an induction cooktop so sous vide cooking and searing can be done all on one device.
Recently, there has been an increase in the number of sous vide foods cooked at lower temperatures, e.
Preparation and storage of Sous Vide products Industrial Range for Family Style Service and Food Court Style cooking of Sous Vide products for banquets and plated dinners.
En plus des derogations accordees par le ministere pour l'importation des viandes rouges congelees, des operateurs algeriens ont importe, pour la premiere fois, de la viande fraEche sous vide.
34 a day per man Officers were so impressed they are believed to have urged their superiors to consider sous vide cooking for the entire Forces.
Nugent was most recently involved in the establishment of Waitrose's cookery school in west London and last year predicted sous vide would be the next big thing in ready meals.
He discusses the physiology of flavor, chemistry of food compounds and reactions, measurement and equipment, food safety, sous vide and molecular gastronomy cuisine, and how to make cookie cutters with a 3D printer.
But even the Orient Express uses the sous vide (French for under vaccuum) system used by many leading restaurants in which pre-cooked, quality food is kept hot in airtight bags.
UNDER PRESSURE: COOKING SOUS VIDE introduces American cooks to a fine foolproof cooking method of packing food into airtight plastic bags and cooking at low heat to provide outstanding results.
Q I've heard about a method of cooking called sous vide that seems to be more popular.
adds controls for cook chill and sous vide processes;