English Dictionary

sous-vide

IPA（発音記号）

/suːˈviːd/

名詞

不可算名詞 可算名詞

(uncountable) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients.

日本語の意味

真空低温調理法。食品を密閉袋に入れ、比較的低温で長時間加熱することで、食材の旨味や食感を保持する調理技法。

I prefer to cook steak with sous-vide to ensure it stays perfectly tender and evenly cooked.

私はステーキを真空密封して低温で長時間加熱する調理法で調理するのが好きで、常に柔らかく均一に火が通るようにしています。

意味（1）

(uncountable) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients.

Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.

意味（2）

(countable) A cooker designed to facilitate this method of cooking.

sous-vides （ plural ）