What is sous vide?

[sssmith44]

[purplepoppy]

Contrary to popular belief it's not boil in the bag. Food is placed in a bag and the air removed before cooking at a low temp, usually between 50 to 80°c depending on ingredients. The idea is the juices stay inside the food rather than get squeezed out as the proteins contract.

It's downside is because your cooking at low temps you have to get your calculations right or you'll get food poisoning. In my experience it's best used for tough meats that benefit from low slow cooking

[gorydetails]

Everyone else who answered except for @SueShe is answering incorrectly. While sous vide translates to 'under vacuum', the cooking term encompasses more. The food is usually vacuum sealed and then put into water that is heated to a specific temperature. It ensures the food being cooked will never be overcooked. A steak, for example, cooked at 128F will never exceed 128F internally. While a tough cut benefits from cooking sous vide, tender meats also benefit, as well as vegetables.

Another benefit is that the food will hold at the correct temp for hours. This allows you to cook all your sides while the meat will not overcook.

The food will usually have to be seared after cooking in sous vide to provide the flavors generated by the Maillard reaction.

[Googlemyahoo]

Putting meat into a bag & boiling it to cook

[SueShe]

Sous vide is the French term that means "vacuum".

Sous = under and vide = empty which literally means devoid of air.

This term is used mainly for food. Emballé sous vide translates as vacuum packed.

[Quackthulu2]

A pretentious way to cook food.

[Iron_Man]

I have no idea

[Iron_Man]

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