Sous vide (/suː ˈviːd/; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French...

inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking. Before becoming the Chief...

Nomiku was a company making sous vide immersion circulators designed for the home cook based in San Francisco. The company first started as a Kickstarter...

such as sous-vide cookers, combination ovens, and vacuum sealers. In 2014, Anova introduced the Anova Precision Cooker, the first sous-vide cooking device...

The SousVide Supreme Water Oven is the first PID controlled, self-contained sous-vide cooking device, designed specifically for domestic (home) use. The...

Blumenthal. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again;...

used to regulate food at a low temperature for extended periods, as with sous-vide. It is also used to rapidly raise the temperature of foods, as with blanching...

Solutions is an American premium foods company that specializes in the sous-vide method of cooking and meal preparation. Originally founded in 1971 under...

remains extremely moist. It has been likened to the cooking method of sous vide where meat is vacuum packed and cooked slowly in a water bath. A similar...

zeolite. The preferred heat source for plastic stills or spiral stills is sous vide sticks; these control temperature, time, and circulation, and are therefore...