Technically speaking, Sous Vide is a cooking technique that precisely controls temperature to make restaurant-quality food consistent.
Fine restaurants have always been using souvide recipes for years to cook food with the exact level of maturity they want.
These technologies have recently become popular in the home, with the advent of economical and easy-to-use Subid precision cooking tools .
Souvide, which means 'vacuum' in French, refers to the process of placing food in a bag, vacuum-sealing it, and then cooking it at a very accurate temperature in the water bath.
This technique produces results that are impossible with other cooking methods.