| 释义 |
‖ sous vide, adv. phr., a., and n.
(suː ˈviːd, ‖ su vid)
[Fr., f. sous under + vide vacuum.]
(According to, designating, or following) a method of preserving esp. partially cooked food by vacuum-sealing in a package and then chilling.
1986N.Y. Times 19 Jan. x. 28/5 Everything is prepared by traditional methods but then preserved sous vide, in vacuum-packed bags. 1987Listener 29 Jan. 12/2 It was Albert Roux who prepared the sous vide lunch. 1987Restaurant Business 20 Nov. 64/2 Used in Europe already for some time, sous vide is becoming more and more popular in this country. 1988Popular Foodservice Oct. 34/2 A few hot dishes, made using the sous vide method, are included. 1989Times 23 Jan. 3/2 Sous vide involves pasteurizing food, putting it in a vacuum and keeping it chilled. |