Sous Vide Cooking Terms: Immersion Circulator, Vacuum Sealer and Precision

Sous vide, French for "under vacuum", is a way of cooking food sealed in a bag in a water bath held at an exact temperature. This puzzle covers the gear and the method: bagging the food and removing the air with a vacuum sealer, the immersion circulator that heats and moves the water, precision temperature control and a timer.

Because the water never gets hotter than the target temperature, a steak cooked at 54 °C is evenly medium-rare from edge to center, and keeps its moisture. Temperature, at 11 letters, crosses the grid from corner to corner.

Sous Vide Terms Vocabulary: 9 Words to Find

Words run across, up and down, and diagonally; 4 of the 9 read backwards. The longest word is Temperature, with 11 letters.

Bagging: Putting food into a plastic bag before sealing it for sous vide cooking.
Circulator: An immersion circulator, a device that heats and moves the water in a sous vide bath.
Immersion: As in immersion circulator, the stick-shaped heater clipped to the side of the pot.
Moisture: The water in food. Sous vide keeps more of it because the food never overheats.
Precision: Exactness: sous vide holds the water to within a fraction of a degree.
Sealer: A vacuum sealer, which sucks the air out of a bag and seals it.
Temperature: How hot or cold something is; in sous vide, it decides exactly how done the food is.
Timer: A timer that counts the long cooking times of sous vide, from one hour to two days.
Vacuum: Removing air from a bag or container.

How to Solve the Sous Vide Terms Word Search

"Temperature" runs corner to corner, from the top left of the grid to the bottom right. "Vacuum" has the only V and a double U, and runs upward. "Bagging" has the only B and a double G, and reads backwards.

Sous Vide Lesson Ideas

Put the steps in order: season, bag, seal, cook, sear.
Compare a steak cooked sous vide with one pan-fried.
Discuss food safety: why time and temperature both matter.