Sous-vide (pronounced /su ˈvid/),[1] French for "under vacuum",[1] is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures.
Sous-vide (food industry term):
A European food-packaging technique where a prepared product is placed in individual pouches, cooked under a vacuum and quickly chilled. Products are frozen or refrigerated until used.
Soy bean: ...
  
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