Sous-vide is a French phrase that is often translated as under vacuum. And for many chefs, sous-vide is synonymous with cooking vacuum packaged food. The idea of cooking food sealed inside packing isn't new. In fact, the egg has always come pre-packed and ready to cook. Vacuum packing food is simply a modern convenience for doing something cooks have always done: cook and store food in a way that excludes air. With traditional cooking techniques, if you get the timing wrong the food will either be under, or worse, overcooked. Sous-vide cooking is a technique that does away with the need to time things just right. That's because, for the first time, sous-vide cooking gives us a way to add just enough heat to our food to raise the temperature to perfectly cooked.
Watch ChefSteps' beautiful and informative video below on sous-vide.
If you think this is cool, ChefSteps is offering a full, FREE online sous-vide course here!
Perfect sous-vide salmon. Get the recipe for Simple Sous-Vide Vegetables here.