Sousvide

Sous vide, French for "under vacuum", is a method of cooking food sealed in airtight bags and submerged in a water bath maintained at a precisely controlled temperature. Because the bath temperature is close to the final doneness, foods cook evenly with minimal moisture loss, producing uniform textures and enhanced flavor.

The technique arose in professional kitchens in the mid-20th century and gained broad popularity in the late 20th and early 21st centuries. French chefs such as Georges Pralus and Bruno Goussault helped develop the method, and affordable home devices—immersion circulators and precise water baths—brought sous vide to home cooks.

Typical equipment includes a vacuum sealer, heat-stable bags, and an immersion circulator or precision water bath, sometimes with a circulation pump. The food is sealed, placed in water, and held at a set temperature for an extended period. Most cooks finish with a quick high-heat sear or broil to develop color.

Temperature guidelines vary by food. Meats are commonly cooked at 54–65°C (129–149°F) for degrees of doneness, fish at 50–60°C, and vegetables at 85–95°C to achieve tenderness. Cook times range from 1–2 hours for delicate items to many hours for tougher cuts, with longer times improving tenderness in connective tissue.

Safety and quality considerations include pasteurization, as time and temperature determine microbial kill rates. Sous vide offers precise control over doneness, reduced moisture loss, and consistent results, but requires reliable equipment and strict handling. After cooking, most foods should be cooled rapidly and refrigerated, and reheated thoroughly before serving; avoid leaving hot bags at room temperature.