Sous Vide

Definition

Sous vide is a cooking technique where food is vacuum-sealed in a plastic pouch and cooked to a precise temperature in a water bath, ensuring even cooking and retention of moisture and flavor.

Scientific / Technical Definition

Sous vide, from the French for 'under vacuum', is a method of cooking by which food is vacuum-sealed in a bag and then cooked to a very precise temperature in a water bath. This technique uses scientific principles of controlled temperature cooking to preserve the integrity of ingredients.

Benefits

• Ensures precise temperature control, resulting in consistent cooking.
• Preserves moisture and nutrients in food, enhancing flavor and texture.
• Reduces the need for additional fats, making dishes healthier.

Examples

• Cooking chicken breasts at a precise temperature for even doneness.
• Preparing vegetables to maintain nutrients and vibrant color.
• Cooking steak to achieve perfect medium-rare results consistently.

Additional Information

• effects: Sous vide cooking significantly reduces the risk of overcooking, thus preserving the nutritional content and flavor of the ingredients.

Related Terms

• Slow Cooking
• Poaching
• Steam Cooking
• Vacuum Sealing

References

• The Science of Sous Vide Cooking
• Understanding the Benefits of Sous Vide
• Sous Vide Cooking: A Review