Whois & Analysis for anovaculinary.com

Sous-vide (French for ‘under vacuum’) is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around for meat and higher for vegetables.

The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

Analysis of variance (ANOVA) is a collection of statistical models used to analyze the differences among group means and their associated procedures (such as "variation" among and between groups), developed by statistician and evolutionary biologist Ronald Fisher.

In the ANOVA setting, the observed variance in a particular variable is partitioned into components attributable to different sources of variation.

In its simplest form, ANOVA provides a statistical test of whether or not the means of several groups are equal, and therefore generalizes the t-test to more than two groups.

ANOVAs are useful for comparing (testing) three or more means (groups or variables) for statistical significance.

It is conceptually similar to multiple two-sample t-tests, but is more conservative (results in less type I error) and is therefore suited to a wide range of practical problems.

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.

The ways or types of cooking also depend on the skill and type of training an individual cook has.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.