What is Sous Vide?

Sous Vide (su-ved) is a French term for “under vacuum”.  The Sous Vide cooking technique involves cooking food under vacuum in airtight bags submerged in a temperature-controlled cook tank or water bath.  The process of slow cooking meats and vegetables in a water bath at controlled temperatures ensures not only a precise level of doneness, (not over- or under-cooked), but it also allows the retention of juices and aroma making the end result more flavorful and enjoyable.