Why Sous Vide?

WHY USE SOUS VIDE? YOU CAN, AND SHOULD, ASK THE SAME ABOUT ANY technique. Why sauté, why roast, why grill? Yet we don’t think to question these techniques, because they have been around for so long. Sous vide techniques are new, and so we’re naturally a little quizzical, even skeptical. The answer is: we use sous vide because it allows us to achieve specific results that can be achieved only this way.

Sous vide is not complicated or mysterious, but rather straightforward and exact. Like all cooking techniques, it is defined by a temperature-time equation: a given temperature is applied to food for a given time.