Sous Vide Cooking Definition

Sous Vide is French for "under vacuum". Sous vide is a method of cooking in which food is sealed in an airtight plastic bag (preferably vacuum sealed) and then placed in a temperature regulated water bath. The food is cooked much longer than traditional cooking times, but at temperatures lower than normally used for cooking. In general, you're cooking at temperatures around 125°F to 150°F for meat and even higher for vegetables. This cooking method will cook the food more evenly, ensuring that the inside is properly cooked without overcooking the outside while also retaining moisture.