Sous-vide

She cooked the steak sous-vide.

Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.

Sous-vide was one of the first technologies to take shelf-life beyond 10 days.

In cooked vegetables (such as cooked potato products, sous-vide mushrooms, “home-made”-type soups, purees or cooked rice foods)[…].

The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.

In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.

[…]and then stealing the from a modern woman's wallet while she was sous-viding a pressed and sliced turkey in the same pot with broccoli drenched in a cheese gastrique.