Sous vide pork loin

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An old-fashioned rule we can no longer put up with. Fourteen words that helped define the year. Learn a new word every day. Sous vide cooking using thermal immersion circulator machines. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799.