Comments on: Do You Sous Vide?

By: Addelice

Addelice — Thu, 26 Nov 2009 15:05:09 +0000

The actual cooking does have a lot to do with vacuum – air is evacuated from the pouch and then sealed.
The title of Keller's book is a bit misleading but also correct: There is low air pressure inside the bag, but the food inside the pouch is compressed by the air pressure from the outside (since the pouch is flexible). You are right, it's confusing.

By: Ans

Ans — Tue, 10 Nov 2009 23:24:29 +0000

I am confused… why is it called under vacuum cooking, when only the sealing happens under vacuum? the actual cooking does not have to do anything with vacuum… that's misleading don't you think?

By: BobBorger

BobBorger — Sun, 08 Nov 2009 17:55:53 +0000

Thanks for you comment. I appreciate it. I just IM'd a friend in France and she set me straight as well. Actually we were "dancing" in Second LIfe.

“sous vide = without air and in a package !
thing is in a package and without air! without any germs !
sous vide= vacuum packed”

By: Addelice

Addelice — Sun, 08 Nov 2009 17:32:41 +0000

well, sous vide litereally means under vacuum, not under pressure.