sous in A Sentence

    1

    Really? Yeah. A boy named Sous Chef.

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    2

    Ecofriendly biodegradable disposable 6 inch sou.

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    3

    You a Sous for him.

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    4

    My daughter is my Sous chef.

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    5

    Have you ever cooked your steak Sous vide?

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    6

    I am the Sous Chef.

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    7

    I'm a Sous chef.

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    8

    I have a great Sous chef.

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    9

    Sou Be- Il.

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    10

    Created, he lacked not(the sou) whom he had be-.

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    11

    She's going to be Sou Be-Il's head of state someday.

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    12

    Get $20 off your Sous Vide through June 30, 2017 with the code SousVIDETIME.

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    13

    The first gourde was introduced in 1813 and replaced the livre at a rate of 1 gourde 8 livres and 5 Sous.

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    14

    We are in contact with organizations and movements that have supported the 1st World March in Brazil, such as the Pólis Institute, Sou da Paz, Soka Gakkai, Unipaz and various others.

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    15

    The Sous vide cooking technique, which translates to“under vacuum”, is characterized by a method where food is cooked in an airtight pouch submerged in a water bath at a very specific temperature.

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    16

    Gives a hundred Sous to a Government officer for a really useful service, it is exactly the same as when he gives a hundred Sous to a shoemaker for a pair of shoes.

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    17

    When Jim Goodfellow gives a hundred Sous to a government official for a really useful service, this is exactly the same as when he gives a hundred Sous to a shoemaker for a pair of shoes.

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    18

    When James Goodfellow gives a hundred Sous to a government official for a really useful service, this is exactly the same as when he gives a hundred Sous to a shoemaker for a pair of shoes.

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    19

    When Jacques Bonhomme gives one hundred Sous to a civil servant in return for a genuinely useful service, it is exactly the same as when he gives one hundred Sous to a shoemaker for a pair of shoes.

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    20

    As Joan Roca has recognized in Madrid Fusion, the pioneer of the technique was Georges Pralus, who wrote a book about it in 1995, but Celler was the first restaurant that managed to apply Sous vide to haute cuisine, and became famous for it.

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