Cooking Sous Vide

A new technology that has had a rapid growth in popularity among the world’s top chefs is sous vide (soo veed) cooking. French for “under vacuum,” the term is applied to cooking foods that have been vacuum-sealed in plastic bags.

1. Vacuum-pack the food item, plus any seasonings or marinades, in an appropriate plastic bag.
2. Cook the food item, while in the bag, at a constant low temperature, usually in a special water bath.