Sous vide (pronounced sue-veed), is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. The name means “under vacuum” in French, which refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This process creates uniquely textured foods that are tender, moist, and unlike anything ever created in conventional kitchens. The low temperatures used in sous vide cooking help the ingredients retain full flavor and nutrients with exceptional succulence.
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