Sous Vide
Sous vide (French for “under vacuum”) is one of the most precise cooking methods. Traditionally, it involves sealing foods in food-safe plastics bags and placing them in a temperature-controlled water bath. The water temperature is usually lower than traditional cooking methods, making it ideal for delicate dishes such as seafood, eggs, and vegetables. Sous vide’s precision also makes it popular for proteins like steak, poultry, and game. Sealing food in bags concentrates the flavor and maximizes juiciness. The biggest advantage to sous vide cooking is that food simply can’t exceed the temperature of its water bath, so it cannot overcook. Sous vide is perfect for advanced staging.