LOW-TEMPERATURE 'SOUS VIDE' COOKING METHOD

摘要

The present invention concerns a low-temperature sous vide method for cooking a food, consisting of immersing, in a vessel containing water at ambient temperature, a sous vide pouch containing the food to be cooked and an indicator containing N thermochromic zones, the state En of which changes at different temperatures T_i, the values T_i being between a minimum temperature corresponding to the ambient temperature and a maximum temperature corresponding to a temperature exceeding the nominal cooking temperature, N being between 2 and 6. The method comprises a step of calculating a cooking parameter and signalling at least one action to be engaged in order to conduct the cooking, and at least one step comprising: - displaying, on a display of a control device, a series of indicator representations corresponding to different combinations of states, - recording a piece of digital information corresponding to the selection of one of said displayed representations - recalculating at least one cooking parameter, depending on said piece of digital information - displaying on said control device the information relating to the new cooking parameters.