Sous-vide

Sous-vide

Sous-vide is a French term for ‘under vacuum, also known as low-temperature long time (LTLT) cooking.
It is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.
The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The method is to cook the food evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.