what is a sous vide

Sous vide is a French cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. The food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual. The method is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. The sous vide method is used in many high-end gourmet restaurants by chefs such as Heston Blumenthal, Paul Bocuse, Michael Carlson, Thomas Keller, Grant Achatz, Ferran Adrià, Joël Robuchon, Philippe Rochat, Alessandro Stratta, Charlie Trotter, Michael Mina, and Joan Roca. Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason is that when using traditional methods of cooking, you don’t have control over heat and temperature, making it difficult and time-consuming to consistently achieve the desired results.