See sous-vide on Wiktionary
Download JSON data for sous-vide meaning in All languages combined (8.4kB)
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"head_templates": [
{
"args": {
"1": "-",
"nolinkhead": "1"
},
"expansion": "sous-vide (not comparable)",
"name": "en-adv"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adv",
"senses": [
{
"categories": [
{
"_dis": "45 47 3 5",
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w+disamb"
}
],
"examples": [
{
"text": "She cooked the steak sous-vide.",
"type": "example"
}
],
"glosses": [
"In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature."
],
"id": "en-sous-vide-en-adv-ev9SDDvs",
"links": [
[
"airtight",
"airtight"
],
[
"temperature",
"temperature"
]
],
"tags": [
"not-comparable"
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"_dis1": "0 0 0 0",
"word": "sous vide"
}
],
"word": "sous-vide"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"forms": [
{
"form": "sous-vides",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {
"1": "~",
"nolinkhead": "1"
},
"expansion": "sous-vide (countable and uncountable, plural sous-vides)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
{
"_dis": "45 47 3 5",
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w+disamb"
}
],
"examples": [
{
"ref": "2000, B. P. F. Day, “6: Chilled food packaging”, in Michael Stringer, Colin Dennis, editors, Chilled Foods: A Comprehensive Guide, page 135",
"text": "Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.",
"type": "quotation"
},
{
"ref": "2010, Gary S. Tucker, Susan Featherstone, Essentials of Thermal Processing, unnumbered page",
"text": "Sous-vide was one of the first technologies to take shelf-life beyond 10 days.",
"type": "quotation"
},
{
"ref": "2011, Antonio Gálvez, Hikmate Abriouel, Nabil Ben Omar, Rosario Lucas, “Chapter 18: Food Applications and Regulation”, in Djamel Drider, Sylvie Rebuffat, editors, Prokaryotic Antimicrobial Peptides: From Genes to Applications, page 380",
"text": "In cooked vegetables (such as cooked potato products, sous-vide mushrooms, “home-made”-type soups, purees or cooked rice foods)[…].",
"type": "quotation"
}
],
"glosses": [
"A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients."
],
"id": "en-sous-vide-en-noun-ua~mqNcw",
"links": [
[
"airtight",
"airtight"
],
[
"temperature",
"temperature"
],
[
"integrity",
"integrity"
],
[
"ingredient",
"ingredient"
]
],
"raw_glosses": [
"(uncountable) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients."
],
"tags": [
"uncountable"
]
},
{
"categories": [],
"glosses": [
"A cooker designed to facilitate this method of cooking."
],
"id": "en-sous-vide-en-noun-mdjU1lbn",
"links": [
[
"cooker",
"cooker"
]
],
"raw_glosses": [
"(countable) A cooker designed to facilitate this method of cooking."
],
"tags": [
"countable"
],
"translations": [
{
"_dis1": "17 83",
"code": "fi",
"lang": "Finnish",
"sense": "type of cooker",
"word": "tyhjiökypsennin"
}
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"_dis1": "0 0 0 0",
"word": "sous vide"
}
],
"translations": [
{
"_dis1": "47 53",
"code": "be",
"lang": "Belarusian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ві́д"
},
{
"_dis1": "47 53",
"code": "ca",
"lang": "Catalan",
"sense": "method of cooking",
"tags": [
"feminine"
],
"word": "cocció al buit"
},
{
"_dis1": "47 53",
"code": "fi",
"lang": "Finnish",
"sense": "method of cooking",
"word": "tyhjiökypsennys"
},
{
"_dis1": "47 53",
"code": "it",
"lang": "Italian",
"sense": "method of cooking",
"tags": [
"feminine"
],
"word": "cottura sottovuoto"
},
{
"_dis1": "47 53",
"code": "ru",
"lang": "Russian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ви́д"
},
{
"_dis1": "47 53",
"code": "uk",
"lang": "Ukrainian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ві́д"
},
{
"_dis1": "47 53",
"code": "uk",
"lang": "Ukrainian",
"roman": "suvíd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "суві́д"
}
],
"word": "sous-vide"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"forms": [
{
"form": "sous-vides",
"tags": [
"present",
"singular",
"third-person"
]
},
{
"form": "sous-viding",
"tags": [
"participle",
"present"
]
},
{
"form": "sous-vided",
"tags": [
"participle",
"past"
]
},
{
"form": "sous-vided",
"tags": [
"past"
]
}
],
"head_templates": [
{
"args": {
"nolinkhead": "1"
},
"expansion": "sous-vide (third-person singular simple present sous-vides, present participle sous-viding, simple past and past participle sous-vided)",
"name": "en-verb"
}
],
"lang": "English",
"lang_code": "en",
"pos": "verb",
"senses": [
{
"categories": [],
"examples": [
{
"ref": "2011, Ed Levine, Serious Eats, page 311",
"text": "The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.",
"type": "quotation"
},
{
"ref": "2013, James Villas, Southern Fried: More than 150 recipes for crab cakes, fried chicken, hush puppies, and more, page 8",
"text": "In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.",
"type": "quotation"
},
{
"ref": "2013, Laurie Notaro, The Potty Mouth at the Table, page 162",
"text": "[…]and then stealing the from a modern woman's wallet while she was sous-viding a pressed and sliced turkey in the same pot with broccoli drenched in a cheese gastrique.",
"type": "quotation"
}
],
"glosses": [
"To cook using this method."
],
"id": "en-sous-vide-en-verb-VV3h9Zg9",
"related": [
{
"word": "boil-in-bag"
},
{
"word": "slow-cook"
}
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"_dis1": "0 0 0 0",
"word": "sous vide"
}
],
"word": "sous-vide"
}
{
"categories": [
"English 2-syllable words",
"English adverbs",
"English countable nouns",
"English entries with incorrect language header",
"English lemmas",
"English multiword terms",
"English nouns",
"English terms borrowed from French",
"English terms derived from French",
"English terms with IPA pronunciation",
"English terms with audio links",
"English uncomparable adverbs",
"English uncountable nouns",
"English verbs"
],
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"head_templates": [
{
"args": {
"1": "-",
"nolinkhead": "1"
},
"expansion": "sous-vide (not comparable)",
"name": "en-adv"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adv",
"senses": [
{
"categories": [
"English terms with usage examples"
],
"examples": [
{
"text": "She cooked the steak sous-vide.",
"type": "example"
}
],
"glosses": [
"In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature."
],
"links": [
[
"airtight",
"airtight"
],
[
"temperature",
"temperature"
]
],
"tags": [
"not-comparable"
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"word": "sous vide"
}
],
"word": "sous-vide"
}
{
"categories": [
"English 2-syllable words",
"English adverbs",
"English countable nouns",
"English entries with incorrect language header",
"English lemmas",
"English multiword terms",
"English nouns",
"English terms borrowed from French",
"English terms derived from French",
"English terms with IPA pronunciation",
"English terms with audio links",
"English uncomparable adverbs",
"English uncountable nouns",
"English verbs"
],
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"forms": [
{
"form": "sous-vides",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {
"1": "~",
"nolinkhead": "1"
},
"expansion": "sous-vide (countable and uncountable, plural sous-vides)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
"English terms with quotations",
"English uncountable nouns"
],
"examples": [
{
"ref": "2000, B. P. F. Day, “6: Chilled food packaging”, in Michael Stringer, Colin Dennis, editors, Chilled Foods: A Comprehensive Guide, page 135",
"text": "Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11.",
"type": "quotation"
},
{
"ref": "2010, Gary S. Tucker, Susan Featherstone, Essentials of Thermal Processing, unnumbered page",
"text": "Sous-vide was one of the first technologies to take shelf-life beyond 10 days.",
"type": "quotation"
},
{
"ref": "2011, Antonio Gálvez, Hikmate Abriouel, Nabil Ben Omar, Rosario Lucas, “Chapter 18: Food Applications and Regulation”, in Djamel Drider, Sylvie Rebuffat, editors, Prokaryotic Antimicrobial Peptides: From Genes to Applications, page 380",
"text": "In cooked vegetables (such as cooked potato products, sous-vide mushrooms, “home-made”-type soups, purees or cooked rice foods)[…].",
"type": "quotation"
}
],
"glosses": [
"A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients."
],
"links": [
[
"airtight",
"airtight"
],
[
"temperature",
"temperature"
],
[
"integrity",
"integrity"
],
[
"ingredient",
"ingredient"
]
],
"raw_glosses": [
"(uncountable) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients."
],
"tags": [
"uncountable"
]
},
{
"categories": [
"English countable nouns"
],
"glosses": [
"A cooker designed to facilitate this method of cooking."
],
"links": [
[
"cooker",
"cooker"
]
],
"raw_glosses": [
"(countable) A cooker designed to facilitate this method of cooking."
],
"tags": [
"countable"
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"word": "sous vide"
}
],
"translations": [
{
"code": "be",
"lang": "Belarusian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ві́д"
},
{
"code": "ca",
"lang": "Catalan",
"sense": "method of cooking",
"tags": [
"feminine"
],
"word": "cocció al buit"
},
{
"code": "fi",
"lang": "Finnish",
"sense": "method of cooking",
"word": "tyhjiökypsennys"
},
{
"code": "it",
"lang": "Italian",
"sense": "method of cooking",
"tags": [
"feminine"
],
"word": "cottura sottovuoto"
},
{
"code": "ru",
"lang": "Russian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ви́д"
},
{
"code": "uk",
"lang": "Ukrainian",
"roman": "su-víd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "су-ві́д"
},
{
"code": "uk",
"lang": "Ukrainian",
"roman": "suvíd",
"sense": "method of cooking",
"tags": [
"masculine"
],
"word": "суві́д"
},
{
"code": "fi",
"lang": "Finnish",
"sense": "type of cooker",
"word": "tyhjiökypsennin"
}
],
"word": "sous-vide"
}
{
"categories": [
"English 2-syllable words",
"English adverbs",
"English countable nouns",
"English entries with incorrect language header",
"English lemmas",
"English multiword terms",
"English nouns",
"English terms borrowed from French",
"English terms derived from French",
"English terms with IPA pronunciation",
"English terms with audio links",
"English uncomparable adverbs",
"English uncountable nouns",
"English verbs"
],
"etymology_templates": [
{
"args": {
"1": "en",
"2": "fr",
"3": "sous-vide",
"lit": "under vacuum"
},
"expansion": "French sous-vide (literally “under vacuum”)",
"name": "bor"
}
],
"etymology_text": "Borrowed from French sous-vide (literally “under vacuum”).",
"forms": [
{
"form": "sous-vides",
"tags": [
"present",
"singular",
"third-person"
]
},
{
"form": "sous-viding",
"tags": [
"participle",
"present"
]
},
{
"form": "sous-vided",
"tags": [
"participle",
"past"
]
},
{
"form": "sous-vided",
"tags": [
"past"
]
}
],
"head_templates": [
{
"args": {
"nolinkhead": "1"
},
"expansion": "sous-vide (third-person singular simple present sous-vides, present participle sous-viding, simple past and past participle sous-vided)",
"name": "en-verb"
}
],
"lang": "English",
"lang_code": "en",
"pos": "verb",
"related": [
{
"word": "boil-in-bag"
},
{
"word": "slow-cook"
}
],
"senses": [
{
"categories": [
"English terms with quotations"
],
"examples": [
{
"ref": "2011, Ed Levine, Serious Eats, page 311",
"text": "The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham.",
"type": "quotation"
},
{
"ref": "2013, James Villas, Southern Fried: More than 150 recipes for crab cakes, fried chicken, hush puppies, and more, page 8",
"text": "In a nation where organicized, locovorized, artisanized, and molecularized foods are now aerated, sous-vided, nitro-poached, tweezered, and prepared in every other trendy, offbeat, outlandish, and often geeky way imaginable, let's hear a round of applause for those familiar, traditional, beloved ones that are still being simply ... fried.",
"type": "quotation"
},
{
"ref": "2013, Laurie Notaro, The Potty Mouth at the Table, page 162",
"text": "[…]and then stealing the from a modern woman's wallet while she was sous-viding a pressed and sliced turkey in the same pot with broccoli drenched in a cheese gastrique.",
"type": "quotation"
}
],
"glosses": [
"To cook using this method."
]
}
],
"sounds": [
{
"ipa": "/suːˈviːd/"
},
{
"audio": "LL-Q1860 (eng)-Vealhurl-sous-vide.wav",
"mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.mp3",
"ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/2/2a/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav/LL-Q1860_%28eng%29-Vealhurl-sous-vide.wav.ogg",
"tags": [
"Southern-England"
],
"text": "Audio (Southern England)"
}
],
"synonyms": [
{
"word": "sous vide"
}
],
"word": "sous-vide"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-05-01 from the enwiktionary dump dated 2024-04-21 using wiktextract (f4fd8c9 and c9440ce). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.