What does "Sous-vide" refer to?

"Sous-vide" refers to a cooking method that involves vacuum-sealing food in airtight plastic bags and then cooking it in a water bath at a precise, controlled temperature. This technique allows for evenly cooked food that retains moisture, flavor, and nutrients. The low and slow cooking process ensures that the food reaches the desired doneness without the risks of overcooking, which is a common concern with other methods such as frying or grilling.

The vacuum-sealing step is crucial, as it removes air from the packaging, preventing the growth of bacteria and allowing for better heat transfer during the cooking process. Once the food is cooked in the water bath, it can be safely stored or finished using other techniques, such as searing or browning, to enhance its outer texture and appearance before serving. This method is popular among chefs for its precision and ability to produce high-quality dishes.