Vacuum Cooking

Sous-vide, or vacuum cooking, is defined as cooking an ingredient in a closed or controlled atmosphere. This is the modern adaptation of cooking in a paper packet (en papillote), but the sous-vide process accommodates larger pieces and quantities. This cooking method prevents the loss of product weight by minimizing any loss of humidity, transforms collagen into gelatin, and preserves nutrients and flavor. This interesting technique offers nutritional, hygienic, and organoleptic advantages and also extends the storage life of prepared foods.