What is "sous vide" cooking?

Sous vide cooking is a technique that involves cooking food in a vacuum-sealed pouch at a precise low temperature over an extended period. This method ensures that the food is cooked evenly throughout, preserving its moisture, flavor, and nutrients while also enhancing the overall texture. The use of a vacuum-sealed pouch prevents oxidation and keeps the food sealed from any external contaminants, which is essential for food safety.

This technique contrasts with other methods mentioned. Cooking in a pressure cooker involves using steam and pressure to cook food quickly, which is different from the slow cooking process of sous vide. Cooking food quickly over high heat refers to methods like grilling or frying, which can lead to uneven cooking and a loss of moisture. Cooking on hot stones is an ancient method that does not involve temperature control or vacuum sealing, which are crucial components of sous vide cooking.