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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.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.


[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.


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.


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.

Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
The venture will start distributing its sous vide products to customers, which include airlines, restaurants and hospitality providers, in the UAE from this month.
"Equally impressive in this new joint venture, is our second phase, which includes the construction of the world's largest halal sous vide manufacturing facility...
Caption: Sous vide cooking offers controlled results.
For example, Roldan et al [13] studied sous vide treated lamb at 60[degrees]C, 70[degrees]C, and 80[degrees]C for 6, 12, and 24 h found fluctuation in [L.sup.*] values in regards to time.
The sous vide products include beef, pork, lamb, duckling, chicken and veal center-of-the-plate entrees that are oven-seared braised, fully cooked, delivered frozen, and easily reheated.
While the technique requires buying a special device (see "Your sous vide toolkit," right), it's worth it.
The pork belly and sweet potato hash dish features pork cooked sous vide for 24 hours.
Sous vide teknolojisi su urunlerindeki doymamis yag asitleri ve vitaminlerin gidada alikonmasina imkan veren bir yontemdir.
Seasonal ingredients are prepared using the latest cooking technologies (sous vide, dehydration, fermentation, etc.) by award-winning cooks in the open kitchen.
Sous vide cooking attracted a noticeable amount of product innovation with such brands as Hamilton Beach and Chantal promoting the technique of cooking foods in a circulating water bath.
Une ligne de decoupe, de desossement, de conditionnement est installee au sein du complexe pour la congelation sous vide. [beaucoup moins que] Nous avons ainsi repondu pendant le Ramadhan a la demande des menageres en viande [beaucoup plus grand que], a souligne le PDG de la Societe algerienne des viandes rouges (Alviar), Sami Benmhidi.
When do you think sous vide cookery will reach the home market, is it beneficial to have in home kitchens?