What does the term "sous vide" mean?

The term "sous vide" is derived from French, meaning "under vacuum." This cooking method involves vacuum-sealing food in a plastic bag and then cooking it to a precise temperature in a water bath. The primary advantage of sous vide is that it allows for consistent cooking results due to the precise temperature control, which can enhance the flavor, texture, and tenderness of the food.

In sous vide cooking, because the food is cooked slowly and evenly at a low temperature, it can maintain moisture and prevent overcooking, leading to a superior culinary product. This method has gained popularity in both professional kitchens and home cooking for its ability to elevate dishes with minimal effort.

The other options refer to different cooking techniques. Cooking over an open flame or quickly at high temperatures does not align with the sous vide concept, which emphasizes low and slow cooking. Similarly, submerging food in boiling water is more akin to boiling or blanching, which does not utilize vacuum sealing or the controlled heat application characteristic of sous vide.