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The Slowest Food: Why American Chefs Have Taken Up Sous-Vide Cooking URL: http://www.slate.com/id/2123101/ Description: This 2005 article provides an overview of "sous vide ... the practice of cooking food at low temperatures in vacuum-packed plastic bags. ('Sous vide' is essentially French for 'vacuum-packed.')" Includes a discussion of the history of cooking in sealed packets, French chef Georges Pralus' technique of cooking foie gras in plastic from 1974, and current developments and concerns (such as food safety). Also includes links to related material. From the online magazine Slate. LII Topics: General Resources, Recipes & Food Preparation Author: Dickerman, Sara Publisher: Washingtonpost.Newsweek Interactive Co. LLC Extra Keywords Cryovacking Library of Congress Subject Headings: Cookery Cookery -- Equipment and supplies Food -- Packaging LII Database Information: Record 20884 created by Maria Brandt on 03/13/2006 Last modification on 03/16/2006 Last review by Charlotte Bagby on 02/04/2007 Published: 03/16/2006 Funding agency: California State Library LII Item ID: http://lii.org/cs/lii/view/item/20884 |
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