What is the term for cooking food in a vacuum-sealed bag at low temperatures?

What is the term for cooking food in a vacuum-sealed bag at low temperatures?

• A. Poaching
• B. Blanching
• C. Sous vide
• D. Steaming

Answer: (C)

The term for cooking food in a vacuum-sealed bag at low temperatures is sous vide. This technique involves sealing food in airtight bags and immersing them in a water bath that is heated to a precise temperature, typically much lower than traditional cooking methods. Sous vide allows for very controlled and consistent cooking, which results in perfectly cooked food with desirable textures and flavors. The vacuum-sealed bags help retain moisture and flavor, and because the food cooks slowly, it can break down connective tissues and tenderize proteins, making it particularly effective for tougher cuts of meat, vegetables, and even desserts. In contrast, poaching involves cooking food gently in simmering liquid, blanching is a technique where food is briefly cooked in boiling water and then immediately plunged into ice water, and steaming uses water vapor to cook food. These methods differ significantly from sous vide in terms of temperature control, moisture retention, and cooking time.

The term for cooking food in a vacuum-sealed bag at low temperatures is sous vide. This technique involves sealing food in airtight bags and immersing them in a water bath that is heated to a precise temperature, typically much lower than traditional cooking methods.

Sous vide allows for very controlled and consistent cooking, which results in perfectly cooked food with desirable textures and flavors. The vacuum-sealed bags help retain moisture and flavor, and because the food cooks slowly, it can break down connective tissues and tenderize proteins, making it particularly effective for tougher cuts of meat, vegetables, and even desserts.

In contrast, poaching involves cooking food gently in simmering liquid, blanching is a technique where food is briefly cooked in boiling water and then immediately plunged into ice water, and steaming uses water vapor to cook food. These methods differ significantly from sous vide in terms of temperature control, moisture retention, and cooking time.