Sous vide (English Wikipedia)

Benjamin Count of Rumford, "Essay X: On the construction of kitchen fire-places and kitchen utensils together with remarks and observations relating to the various processes of cookery; and proposals for improving that most useful art", Essays, Political, Economical, and Philosophical, vol. 3 (London, England: T. Cadell jun. and W. Davies, 1802), pp. 18-20.
Huges, Holly; O’Malley, Charlie (2009). "Schwa: Molecular Gastronomy in Chicago #3". Frommer's 500 Places for Food & Wine Lovers. Wiley Publishing, Inc. ISBN 978-0-470-28775-0.

doi.org

Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms". Meat Sci. 143: 104–113. doi:10.1016/j.meatsci.2018.04.032. hdl:10138/301302. PMID 29730528. S2CID 13660830.
Li S, Ma R, Pan J, et al. (April 2019). "Combined effects of aging and low temperature, long time heating on pork toughness". Meat Sci. 150: 33–39. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641. S2CID 56479321.
Kehlet U, Mitra B, Ruiz Carrascal J, et al. (August 2017). "The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study". Nutrients. 9 (9): 941. doi:10.3390/nu9090941. PMC 5622701. PMID 28846600.
Oz, Faith; Eldos, Zikirov (2015). "The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops". LWT - Food Science and Technology. 64: 120–125. doi:10.1016/j.lwt.2015.05.050.
Hyytiä-Trees E, Skyttä E, Mokkila M, et al. (January 2000). "Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models". Appl. Environ. Microbiol. 66 (1): 223–9. Bibcode:2000ApEnM..66..223H. doi:10.1128/AEM.66.1.223-229.2000. PMC 91810. PMID 10618228.
Yang CZ, Yaniger SI, Jordan VC, et al. (July 2011). "Most plastic products release estrogenic chemicals: a potential health problem that can be solved". Environ. Health Perspect. 119 (7): 989–96. doi:10.1289/ehp.1003220. PMC 3222987. PMID 21367689.
Oz, Fatih; Seyyar, Esra (2016-04-08). "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels". Journal of Agricultural and Food Chemistry. 64 (15). American Chemical Society (ACS): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.
Baldwin, Douglas E. (2012-01-01). "Sous vide cooking: A review". International Journal of Gastronomy and Food Science. 1 (1): 15–30. doi:10.1016/j.ijgfs.2011.11.002. ISSN 1878-450X.

douglasbaldwin.com

Baldwin: A Practical Guide to Sous Vide Cooking

edinformatics.com

Sous vide egg

greatbritishchefs.com

"Great British Chefs".

handle.net

hdl.handle.net

Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms". Meat Sci. 143: 104–113. doi:10.1016/j.meatsci.2018.04.032. hdl:10138/301302. PMID 29730528. S2CID 13660830.

harvard.edu

ui.adsabs.harvard.edu

Hyytiä-Trees E, Skyttä E, Mokkila M, et al. (January 2000). "Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models". Appl. Environ. Microbiol. 66 (1): 223–9. Bibcode:2000ApEnM..66..223H. doi:10.1128/AEM.66.1.223-229.2000. PMC 91810. PMID 10618228.

medellitin.com

blog.medellitin.com

"Sous Vide Historical Note: Count Rumford". Medellitin. 24 August 2010. Retrieved 14 October 2012.

nestleprofessionalmena.com

"What are the benefits of sous vide cooking?". Nestle Professional. 24 May 2023. Retrieved 2023-08-16.

nih.gov

pubmed.ncbi.nlm.nih.gov

Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms". Meat Sci. 143: 104–113. doi:10.1016/j.meatsci.2018.04.032. hdl:10138/301302. PMID 29730528. S2CID 13660830.
Li S, Ma R, Pan J, et al. (April 2019). "Combined effects of aging and low temperature, long time heating on pork toughness". Meat Sci. 150: 33–39. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641. S2CID 56479321.
Kehlet U, Mitra B, Ruiz Carrascal J, et al. (August 2017). "The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study". Nutrients. 9 (9): 941. doi:10.3390/nu9090941. PMC 5622701. PMID 28846600.
Hyytiä-Trees E, Skyttä E, Mokkila M, et al. (January 2000). "Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models". Appl. Environ. Microbiol. 66 (1): 223–9. Bibcode:2000ApEnM..66..223H. doi:10.1128/AEM.66.1.223-229.2000. PMC 91810. PMID 10618228.
Yang CZ, Yaniger SI, Jordan VC, et al. (July 2011). "Most plastic products release estrogenic chemicals: a potential health problem that can be solved". Environ. Health Perspect. 119 (7): 989–96. doi:10.1289/ehp.1003220. PMC 3222987. PMID 21367689.
Oz, Fatih; Seyyar, Esra (2016-04-08). "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels". Journal of Agricultural and Food Chemistry. 64 (15). American Chemical Society (ACS): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.

ncbi.nlm.nih.gov

Kehlet U, Mitra B, Ruiz Carrascal J, et al. (August 2017). "The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study". Nutrients. 9 (9): 941. doi:10.3390/nu9090941. PMC 5622701. PMID 28846600.
Hyytiä-Trees E, Skyttä E, Mokkila M, et al. (January 2000). "Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models". Appl. Environ. Microbiol. 66 (1): 223–9. Bibcode:2000ApEnM..66..223H. doi:10.1128/AEM.66.1.223-229.2000. PMC 91810. PMID 10618228.
Yang CZ, Yaniger SI, Jordan VC, et al. (July 2011). "Most plastic products release estrogenic chemicals: a potential health problem that can be solved". Environ. Health Perspect. 119 (7): 989–96. doi:10.1289/ehp.1003220. PMC 3222987. PMID 21367689.

nytimes.com

Hesser, Amanda (2005-08-14). "Under Pressure". The New York Times.
Moskin, Julia (2009-12-08). "Sous Vide Moves From Avant-Garde to the Countertop". The New York Times. Retrieved 2010-09-07.

reference.com

dictionary.reference.com

"sous-vide". Dictionary.com Unabridged (v 1.1). Random House, Inc. Retrieved 2007-12-14.

semanticscholar.org

api.semanticscholar.org

Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P (September 2018). "Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms". Meat Sci. 143: 104–113. doi:10.1016/j.meatsci.2018.04.032. hdl:10138/301302. PMID 29730528. S2CID 13660830.
Li S, Ma R, Pan J, et al. (April 2019). "Combined effects of aging and low temperature, long time heating on pork toughness". Meat Sci. 150: 33–39. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641. S2CID 56479321.

seriouseats.com

Lopez-Alt, J. Kenji (2009-10-26). "Sous-Vide Cooking with Heston Blumenthal". Serious Eats. Retrieved 2010-09-07.
J. Kenji Lopez-Alt (2010-04-19). "Cook Your Meat in a Beer Cooler: The World's best (and Cheapest) Sous-Video Hack". Serious Eats. Retrieved 2010-09-07.

sfgate.com

Brickman, Sophie (20 May 2011). "Author says use of plastic for sous vide is safe". SFGATE. Retrieved 27 October 2021.

sousvidesupreme.com

"What is Sous Vide? An introduction by SousVide Supreme". SousVide Supreme | Official Site. Retrieved 2023-08-16.

washingtonpost.com

Sagon, Candy (2005-10-05). "Five-Star Food for 400: It All Starts in the Bag". The Washington Post. Retrieved 2010-09-07.
Judkis, Maura. "Sous vide is couture convenience food. Is this the year home cooks finally embrace it?". The Washington Post. Retrieved 2017-11-18.

worldcat.org

search.worldcat.org

Oz, Fatih; Seyyar, Esra (2016-04-08). "Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels". Journal of Agricultural and Food Chemistry. 64 (15). American Chemical Society (ACS): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.
Baldwin, Douglas E. (2012-01-01). "Sous vide cooking: A review". International Journal of Gastronomy and Food Science. 1 (1): 15–30. doi:10.1016/j.ijgfs.2011.11.002. ISSN 1878-450X.