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The act of enclosing food in a bag from which all air has been removed. It's a fundamental step in sous vide that extends the shelf life by creating an anaerobic environment, which slows down spoilage.

A device used to maintain a constant water temperature and circulation in the water bath, ensuring even cooking; by preventing hotspots it ensures proper pathogen prevention.

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Sous vide may lack this unless finishing steps are applied, and it's not involved in preservation.

The process of bringing the water bath to the desired temperature before immersing the vacuum-sealed food, ensuring that cooking starts immediately and uniformly for safe preservation.

Critical for sous vide to maintain precise cooking temperatures, which enhances flavor, texture, and also ensures food safety by controlling bacterial growth.

Quickly lowers the temperature of cooked food to stop cooking and stabilize it for storage, which is important in preventing bacterial growth in the danger zone.

A tool to determine the correct time and temperature for sous vide cooking; it ensures thorough cooking and preservation without overcooking.

The process by which heat penetrates the food in sous vide cooking; it's important for ensuring food reaches a safe temperature throughout, which affects its preservation by ensuring pathogens are destroyed.

Charts or guidelines that recommend specific times and temperatures for different foods in sous vide, essential for both cooking to the desired doneness and ensuring the food is safe to consume.

Specially designed bags for sous vide that can withstand high temperatures and create an airtight environment, which is essential for effective sous vide cooking and preserving food.

A brand of precision cooker used for sous vide, known for temperature accuracy which is vital for food safety and preventing spoilage.

Using precise temperatures to eliminate pathogens in food, sous vide can pasteurize at lower temperatures over a longer period of time, extending preservation without compromising texture.

Another term for vacuum sealing, it reduces spoilage and extends the shelf life of food by removing air from the packaging.

Sous vide cooking is a method of cooking where food is vacuum-sealed in a bag and then cooked in a water bath at a precise temperature; it affects preservation by reducing food spoilage through low temperature and lack of oxygen.

Food is cooked, rapidly chilled, and stored at low temperatures to extend its shelf life. Sous vide facilitates this by allowing for precise temperature control and reduced oxygen packaging.

An enzyme that causes browning in cut or damaged fruits and vegetables. Sous vide can reduce this enzymatic reaction due to lack of oxygen, preserving color and freshness.

The barrier created by properly sealed packaging which prevents contamination and extends preservation by protecting food from the external environment.