| FTC | J0150 |
| Descriptor | PRESERVED BY SOUS VIDE |
| Synonym(s) | sous vide |
| Scope note | |
| Description | | Sous-vide (pronounced /su 'vid/), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time in vacuum sealed plastic pouches at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).[Wikipedia: http://en.wikipedia.org/wiki/Sous-vide]
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LanguaL™
A. PRODUCT TYPE
B. FOOD SOURCE
FOOD SOURCE NOT KNOWN
PARTIALLY HEAT-TREATED
