Sous-vide pishirish, birinchi marta 1799 yilda Sir Benjamin Tompson tomonidan tavsiflangan, shuningdek, vakuum pishirish deb ham ataladi. Bu go'sht, baliq yoki sabzavotlarni plastik qopda 100 ° C dan past haroratda pishirish usuli. Vakuum pishirish - suv hammomining yoki haroratni nazorat qiladigan bug'ning yuqori harorat almashinuvidan foydalangan holda past haroratli pishirishning bir turi. Oziq-ovqatlar plastik qopga suzilgan, so'ngra suv harorati 50 dan 85 ° C gacha bo'lgan suv harorati bilan pishiriladi.
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