Sous Vide

A cooking technique where food is vacuum-sealed in a plastic bag and cooked in a temperature-controlled water bath, usually for a long time. It is mostly used for meat, but good results can also be achieved with hard vegetables. Sous vide literally translates as ‘under vacuum’. At home, a domestic food-saver vacuum-sealing machine is a good low-cost option. However, they are not as effective when there is liquid in the bag as they draw the air out and sometimes the liquid with it — cutting a bag longer than you require, or freezing the liquid first, can offset this.