noun a method of cooking food slowly in a vacuum-sealed pouch at a low temperature
adjective relating to or used in the method of sous vide cooking
Sous vide is a cooking method where food is vacuum-sealed in a bag and cooked in a water bath at a precise temperature for an extended period of time.
Sous vide is a popular technique in high-end restaurants for cooking meats and vegetables to perfection.
Sous vide is used to achieve precise and consistent results in cooking by controlling the temperature of the water bath.
Sous vide machines are becoming more popular for home cooks looking to achieve restaurant-quality results in their own kitchens.
Sous vide is commonly used by chefs in restaurants to cook food to a precise temperature and texture.
Caterers may use sous vide cooking to prepare large quantities of food in advance and finish cooking on site.
Food scientists use sous vide to study the effects of temperature and time on food texture and flavor.
Culinary instructors may teach students how to use sous vide as a cooking technique in professional kitchens.
Food bloggers may create recipes and tutorials using sous vide cooking methods for their audience.
Food critics may review restaurants that use sous vide cooking techniques to evaluate the quality and flavor of the dishes.
Restaurant owners may invest in sous vide equipment for their kitchen to improve consistency and efficiency in food preparation.