PORK LOIN SOUS-VIDE WITH STIR-FRY VEGETABLES AND WHITE RICE ON OCTOBER 5

PORK LOIN SOUS-VIDE WITH STIR-FRY VEGETABLES AND WHITE RICE ON OCTOBER 5

Sous-vide, French for “under vacuum”, is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60 °C or 140 °F). More info on Wikipedia.