#sous-vide

#sous-vide

LTLT cooking - or low temperature long time cooking - transforms ingredients through gentle, extended heat application at precisely controlled low temperatures. This method involves cooking food at heat typically regulated between 120 to 140 degrees Fahrenheit, for periods ranging from one to several hours. The best-known application of LTLT cooking is sous vide, which translates to "under vacuum" in French. Meat - or even fish, poultry, and vegetables - are marinated, sealed, and then immersed in a temperature-controlled water bath for hours.