What does "sous-vide" refer to in cooking?

The term "sous-vide" literally translates to "under vacuum" in French, which perfectly describes the cooking method. Sous-vide involves placing food in a sealed plastic bag or glass jar and then immersing it in a precise temperature-controlled water bath for an extended period. This technique allows for uniform cooking throughout the food item, preserving moisture and flavor while also ensuring that it reaches the desired level of doneness without overcooking.

The precision of temperature control in sous-vide cooking is one of its primary benefits, enabling chefs to achieve specific textures that might not be possible through other methods. This method also enhances the infusion of flavors, as the vacuum-sealing helps to concentrate tastes.

In contrast, cooking using high pressure generally refers to methods like pressure cooking, where food cooks rapidly due to increased pressure and steam, which is different from the gentle water bath of sous-vide. Cooking food over an open flame involves direct heat which can lead to uneven cooking and potential burning on the outside while the inside remains undercooked. Lastly, cooking with steam in a covered pot allows for moisture retention and can be similar to sous-vide in terms of maintaining texture but lacks the vacuum-sealing aspect that is fundamental to the sous-vide cooking process