What cooking technique involves vacuum-sealing food?

The technique that involves vacuum-sealing food is sous-vide. This method entails sealing food in a plastic bag or container and then immersing it in a water bath at a precise temperature for an extended period. The vacuum-sealing process is crucial because it eliminates air around the food, which helps to retain moisture and flavor during the cooking process. Additionally, it allows for more even cooking, as the food is cooked uniformly throughout due to the consistent water temperature. This technique is particularly popular for cooking meats, vegetables, and even eggs, as it helps achieve desired doneness without overcooking.

Baking, grilling, and roasting do not involve vacuum-sealing the food. Baking typically uses dry heat in an oven, grilling involves cooking food on a grill over an open flame or heat source, and roasting generally means cooking food in an oven at high heat, often used for meats and vegetables. Each of these methods has its unique benefits but lacks the specific temperature control and moisture retention that sous-vide provides through the use of vacuum-sealing.