Sous Vide

Sous vide is a technique in which food is placed in a vacuum-sealed bag and cooked for a long time in a steady, low-temperature water bath. Precise temperature control keeps the food from overcooking. It is preferred for precise results when cooking meat and fish. The temperature and time are chosen to suit the type and thickness of the food; anything not eaten right away is chilled quickly in its bag and refrigerated.

Where It’s Used

“Put the meat in a bag, vacuum-seal it, then cook it in a water bath at the set temperature.”