sous videadv.adj.n.

/suː ˈviːd/

Etymology: French, < sous under + vide vacuum.

(According to, designating, or following) a method of preserving esp. partially cooked food by vacuum-sealing in a package and then chilling.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by cooling or freezing

refrigeration1850

cold storage1877

quick-freezing1889

chilling1902

flash freezing1942

hydro-cooling1942

freeze-drying1944

blast-freezing1948

icing1956

cook-freeze1970

cook-chill1977

sous vide1986

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved by cooling or freezing

frozen1872

refrigerated1884

chilled1891

quick-frozen1930

hydrocooled1945

freeze-dried1946

cook-freeze1970

cook-chill1974

flash-frozen1977

sous vide1986

cook-chilled1989

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adverb] > preserving by cooling or freezing

sous vide1986

1986 N.Y. Times 19 Jan. x. 28/5 Everything is prepared by traditional methods but then preserved sous vide, in vacuum-packed bags.

1987 Listener 29 Jan. 12/2 It was Albert Roux who prepared the sous vide lunch.

1987 Restaurant Business 20 Nov. 64/2 Used in Europe already for some time, sous vide is becoming more and more popular in this country.

1988 Popular Foodservice Oct. 34/2 A few hot dishes, made using the sous vide method, are included.

1989 Times 23 Jan. 3/2 Sous vide involves pasteurizing food, putting it in a vacuum and keeping it chilled.

This entry has not yet been fully updated (first published 1993; most recently modified version published online June 2018).

单词	sous vide
释义	sous videadv.adj.n. /suː ˈviːd/ Etymology: French, < sous under + vide vacuum. (According to, designating, or following) a method of preserving esp. partially cooked food by vacuum-sealing in a package and then chilling. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by cooling or freezing refrigeration1850 cold storage1877 quick-freezing1889 chilling1902 flash freezing1942 hydro-cooling1942 freeze-drying1944 blast-freezing1948 icing1956 cook-freeze1970 cook-chill1977 sous vide1986 the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adjective] > preserved by cooling or freezing frozen1872 refrigerated1884 chilled1891 quick-frozen1930 hydrocooled1945 freeze-dried1946 cook-freeze1970 cook-chill1974 flash-frozen1977 sous vide1986 cook-chilled1989 the world > food and drink > food > food manufacture and preparation > preserving or pickling > [adverb] > preserving by cooling or freezing sous vide1986 1986 N.Y. Times 19 Jan. x. 28/5 Everything is prepared by traditional methods but then preserved sous vide, in vacuum-packed bags. 1987 Listener 29 Jan. 12/2 It was Albert Roux who prepared the sous vide lunch. 1987 Restaurant Business 20 Nov. 64/2 Used in Europe already for some time, sous vide is becoming more and more popular in this country. 1988 Popular Foodservice Oct. 34/2 A few hot dishes, made using the sous vide method, are included. 1989 Times 23 Jan. 3/2 Sous vide involves pasteurizing food, putting it in a vacuum and keeping it chilled. This entry has not yet been fully updated (first published 1993; most recently modified version published online June 2018). < adv.adj.n.1986
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