What is Sous Vide Style Cooking?
Sous vide is a French term pronounced soo-veed which translates to “under vacuum”. Sous vide style cooking refers to the method of cooking food low and slow in a preheated water bath. Food is vacuum-sealed in an airtight bag and then submerged into the water bath to cook for an extended period of time at a relatively lower temperature. Over time, the food becomes far more flavorful and tender than it would be using alternative cooking methods. The food will give off its natural flavors and juices, and those will remain in the bag along with the dish itself. The dish is then better able to absorb those natural juices and flavors. The juices also help to break down tougher ligaments and tendons found in cuts of meat, thus producing far more tender and consistently cooked meat as well.
Source: Sous Vide
