What does the term "sous-vide" translate to?

The term "sous-vide" translates to "under vacuum" in French. This method of cooking involves sealing food in a vacuum bag and immersing it in a water bath at a precisely controlled temperature. The vacuum seal helps to retain moisture and prevents oxidation, allowing the food to cook evenly and gently over an extended period.

This process is beneficial as it enhances flavor and tenderness, leading to consistent and high-quality results. The technique stands in contrast to other traditional cooking methods where food may be exposed to air or high heat, which can lead to faster cooking but often at the expense of moisture and flavor. Understanding the meaning of "sous-vide" is essential for culinary specialists, as it highlights the principles behind this popular cooking technique.