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Different Terminology. Sous vide literally means 'under vacuum' and is a subset of low temperature cooking and it's the precise holding of the meat at a given low temperature for a prolonged time that really defines the technique and a waterbath is an effective way of storing and regulating a stable temp. In order for it to work well you put your meat in a ...


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I'm afraid you have gotten something wrong. Sous-vide and pressure cooking are, as far as food physics is concerned, on the opposite ends of the scale. Pressure cooking allows you to increase the boiling point of water, thus reducing the cooking time. (Bad idea for a tender steak, btw., as soon as you exceed a certain temperature, the proteins in the meat ...



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