What does "sous-vide" cooking involve?

"Sous-vide" cooking involves the process of cooking food in a vacuum-sealed bag at a low temperature in a water bath. This method allows for precise temperature control, ensuring that the food is cooked evenly throughout without the risk of overcooking. The vacuum-sealing prevents moisture loss, allowing the food to retain its natural flavors and juices, resulting in a tender and flavorful final dish.

Using a water bath at a controlled low temperature enhances the texture and quality of the food, as it can be cooked for extended periods without the adverse effects associated with high heat cooking methods. This technique is particularly popular for meats and vegetables, where achieving the desired doneness without drying out is critical.

Other options propose different cooking methods that do not align with the principles of sous-vide. Cooking quickly over high heat, using a pressure cooker, or grilling all utilize different techniques that focus on speed, high temperature, or imparting a specific flavor profile but do not encompass the careful, low-temperature cooking approach characteristic of sous-vide.