Simply put, sous vide is a way of cooking food in airtight plastic bags under water for a long duration.
The term “sous vide” means “under vacuum” and describes a processing technique whereby freshly prepared foods are vacuum sealed in individual packages and then pasteurized at time-temperature combinations sufficient to destroy vegetative pathogens but mild enough to maximize the sensory characteristics of the product.
Compared with traditional cooking methods, sous vide has many advantages. Economic benefits include extended shelf life due to vacuum packaging, which by excluding oxygen inhibits oxidation processes and growth of spoilage organisms.
In addition, the reduced need for preservatives and flavor enhancers, better preservation of vitamins, and retention of most of the original food juices all contribute to higher quality of sous vide foods over conventional meals.
Sous vide has traditionally been reserved for restaurants and cooking enthusiasts; however, several home models are beginning to retail at reasonable prices.
Looking for additional information? Visit modernistcuisine.com and seriouseats.com.