S – W
This glossary is a work in progress, and suggestions are not only welcome, but encouraged!
S
sous-vide: Sous-vide is a French term, pronounced ‘soo veed,’ that literally translated means under (sous) vacuum (vide). It’s a cooking technique where food is vacuum sealed in plastic bags and placed in a food jacuzzi of sorts. The jacuzzi in question can be as simple as a pot of water kept warm on the stove, or as fancy as a professional immersion circulator. The trick is to keep the water temperature constant so that it cooks the food in the bag to exactly the desired temperature. While it’s generally a restaurant technique (as most of us don’t have immersion circulators in our home kitchens), it’s definitely possible to achieve some nifty results at home. Heck, I once watched Paula Deen make an omelette in a ziploc bag and reproduced it in my own kitchen with great results.
T
thermal immersion circulator: see also, immersion circulator
U
V
W
The Unreal Meal is a budding food project that is dedicated to making every meal an unreal one, whether it be crafted from the most humble or the most exotic ingredients.
