Is Sous Vide Cooking French? Exploring the Origins and Evolution of a Culinary Technique
The term “sous vide” is undeniably French, translating directly to “under vacuum.” This simple phrase hints at the core of the method: cooking food sealed in airtight bags, typically immersed in a temperature-controlled water bath. However, the question of whether sous vide cooking is definitively “French” is far more nuanced than a simple translation suggests. … Read more