Sous-vide is the process of cooking food sealed in an airtight bag by submerging it in a bath of heated water.
The idea is that sous vide, a French technique that translates into “under vacuum,” allows food to be cooked at a precise temperature that is much lower than usual but for a longer period. When cooking steak, for example, the sous vide technique evenly cooks the meat throughout and retains moisture and aromas all without overcooking the outside.
So what does this have to do with making beer at home?
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