What is "sous-vide"

adv. In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature. n. 1 (context uncountable English) A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients. 2 (context countable English) A cooker designed to facilitate this method of cooking. vb. To cook using this method.

Sous-vide (; French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.