what is sous vide cooking

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 term "sous vide" translates to "under vacuum" in French, which refers to how foods are prepped to undergo the cooking process. The food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual, characterized by low-temperature cooking and a longer period of cooking than conventional cooking. The water is heated by a heated metal coil to a constant temperature, never fluctuating to high or low extremes, which means that the cooking progress is gradual and controlled. The technique delivers restaurant-quality results in your home kitchen and is used by high-end restaurants to cook food to the exact level of doneness desired, every time. Sous vide cooking provides many benefits, including consistency, incredible taste, convenience, and the development of desired organoleptic flavors and limits off flavors due to oxidation.