What defines the sous vide cooking method?

The sous vide cooking method is defined as vacuum-sealing food and cooking it in a water bath at a precisely controlled temperature. This technique allows for even cooking and enhances the food's flavor and texture. By sealing the food in an airtight bag, moisture and flavor are preserved, preventing overcooking and allowing for consistent results.

The water bath maintains a stable temperature, which can be lower than traditional cooking methods, allowing foods to cook slowly and evenly. This method is particularly effective for proteins, as it can achieve desired levels of doneness without the risk of drying out or losing tenderness.