And then topped off with fried egg white and a sous vide egg yolk.

最后放清和慢煮黄。

These eggs are now gonna be sous vided, or just sous vide, I'm not sure what the right term is.

些鸡现在用低温慢煮，或者直接用慢煮，我不确定正确的术语是什。

He said, " Quid vide quotient, we are quits."

" 参照该条商数，我们两讫了。"

And  what I found is that people seem to either love sous vide or really dislike it.

我发现人们对真空低温烹饪法的态度似乎两极分化，常喜欢，相当不喜欢。

First of all, they have an appetizer that is bacon that is sous vide for like 72 hours.

首先，他们有一道开胃菜，是经过72小时低温慢煮的培根。

But there's another upside to sous vide, too –  it's a total breeze.

但真空低温烹饪法还有另一个优点——它常简便。

Inside the bag, we take some chicken fat, sliced garlic, sliced shallots, the peppercorns, some bay leaf, and it's sous vide cooking.

在袋中，我们加入了一些鸡油、切片大蒜、切片小洋葱、胡椒粒和几片月桂叶，采用真空低温烹饪法。

Since last year, I've been cooking my way  through all the foods that the people who swear by sous vide swear by.

自去年起，我开始尝试烹饪那些对真空低温烹饪法推崇备至的人们所钟爱的所有食材。

But how about me – am I a sous vide convert?

那我呢——我是否被真空低温烹饪法所折服？

I'll watch her video, she seems nice, she's got a nice clear vide, o I'm gonna do it, I'm  gonna book with this person.

我会看她的视频， 她看起来很好，她的视频很清晰， 我做，我和个人预约。

But this is where sous vide makes  its splash: it cooks at the precise temperature you want the food to end up at.

但真空低温烹饪法正是通过一点大放异彩：它能够将食物烹调至你期望的精确温度。

And I'm gonna tell  you my take, but first, I want to shed some light on what sous vide actually is and how it works.

我将分享我的观点， 但首先，我想阐明真空低温烹饪法（sous vide）究竟是什以及它是如何运作的。

So if it's absolutely imperative  that you don't ruin that pricey cut of meat, sous vide might be the way to go.

因此， 如果你绝对不能搞砸那块昂贵的肉，真空低温烹饪法或许是个不错的选择。

If you're really into experimentation in the  kitchen and love new food experiences, you'll probably enjoy the transformative power of  sous vide.

如果你热衷于厨房实验，喜爱尝试新奇的美食体验，那你很可能会欣赏真空低温烹饪法带来的变革力量。

Some transformations  have impressed me, but here's my biggest issue with sous vide: I really dislike the actual  process, especially when it comes to meat.

有些变化让我印象深刻，但真空低温烹饪法最大的问题在于：我真的很不喜欢实际操作过程，尤其是处理肉类时。

I know, I just spent multiple minutes telling you about what the weird science  of sous vide can do for you – and that IS all true.

我知道，我刚刚花了好几分钟向你解释真空低温烹饪法的奇妙科学原理及其能为你带来的好处——些确实都是真的。

Then  there's the fact that, with sous vide, you're cooking the food at the very temperature at which  you want it done, so it's basically impossible for it to overcook.

此外， 真空低温烹饪法的特点在于，你是在食物达到理想熟度的精确温度下进行烹饪，因此基本不可能出现过火的情况。

With that said, I don't think sous vide is  a blight on humanity – I'm really glad it's out there for the people who do love it.

尽管如此，我并不认为真空低温烹饪法是对人类的祸害——对于那些真正喜欢它的人来说，我很高兴它存在。

An immersion circulator – one of these sous vide thingies – forces even  more circulation, warming cold stuff up – or chilling warm stuff down – in record time.

浸入式循环器——即真空低温烹饪设备之一——能进一步促进循环，以创纪录的时间迅速加热冷物或冷却热物。

And if you're really into meal prep, or you want to serve a dozen perfectly-cooked  steaks at your weekly dinner parties, you'll probably enjoy the ease of sous vide.

如果你热衷于备餐，或者希望在每周的晚餐聚会端出十几份完美烹饪的牛排，你可能会喜欢真空低温烹饪法的便捷性。