The term sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature.
The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. With sous vide cooking can enhanced natural flavours and improved nutrition.
The sous vide method yields results that are nearly impossible to achieve by traditional means. In the photo above, both of the tenderloins started at the same weight. The steak on the left was cooked in a pan to a core temperature of 52 °C / 126 °F, but more than 40% of the meat was overcooked. The other steak was cooked sous vide to the same temperature and then seared with a blowtorch to yield a juicier steak that is done to perfection from edge to edge.
To know more about Slow Cooking and Food Safety, please visit Centre for Food Safety or download "Food Safety Focus (94th Issue, May 2014)"
