What does "sous-vide" cooking involve?

Sous-vide cooking is a culinary technique that involves vacuum-sealing food in a plastic bag and then cooking it to a very precise temperature in a water bath. This method allows for even cooking and can enhance the flavors and textures of the food. The sous-vide process ensures that the food is cooked uniformly, as the controlled temperature of the water bath allows the contents of the bag to cook slowly without the risk of overcooking.

This technique is particularly appreciated in professional kitchens for its ability to retain moisture, prevent flavor loss, and ensure that meats are cooked perfectly, often resulting in a tender and juicy final product. The vacuum-sealing aspect also helps in preserving the food's freshness and infusing it with flavors from marinades during the cooking process. Overall, sous-vide is a method that emphasizes precision and quality in cooking, setting it apart from other cooking techniques.