Sous Vide

Literally “under vacuum,” sous vide is a technique in which foods are placed in tightly sealed bags and cooked in a circulating water bath at a specific, relatively low temperature. Because the temperature of the water bath can be adjusted to match the eventual internal temperature of meats or fish, they will not overcook even after several hours. Sous vide cookery is also excellent for infusing ingredients in vinegars and oils and for stabilizing egg yolks to make sabayons and hollandaise.