In this step of Sous Vide cooking process, previously vacuum packed food will be cooked for a long time at a precisely controlled, relatively low temperature (compared to traditional cooking).
Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature for a long time. After this, we can finish, plate and serve the dish or blast chill the product and preserve it. In this case, we will have to regenerate the product before serving.
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