French for “under vacuum,” sous vide is a precise cooking method where food is sealed in an airtight bag and submerged in a temperature-controlled water bath. This technique ensures even cooking and allows foods to retain their natural moisture, texture, and flavor.
Key traits of sous vide cooking include:
- Precision. Exact temperature control prevents overcooking or undercooking.
- Consistency. Produces perfectly cooked results every time, ideal for proteins like steak, chicken, and fish.
- Flavor Enhancement. Sealing food in a bag locks in juices and aromatics, intensifying the flavor.
- Versatility. Suitable for proteins, vegetables, eggs, and even desserts.
Sous vide is popular among both professional chefs and home cooks, thanks to its low-maintenance approach and ability to produce restaurant-quality results.
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