What is a common use of sous vide cooking?

Sous vide cooking is a technique that involves sealing food in vacuum bags and cooking it in a water bath at a precise, low temperature for an extended period of time. This method allows for even cooking throughout the food, which is especially beneficial for meats. It ensures that the meat is cooked uniformly from edge to edge, retaining moisture and tenderness without the risk of overcooking.

This technique is particularly popular for cooking meats like steak, chicken, or pork, as it helps achieve a perfect doneness that can be consistently replicated. Unlike traditional cooking methods, sous vide eliminates the risk of overcooking the outer layers while trying to bring the interior to the desired temperature. Hence, cooking meats evenly stands out as a hallmark benefit of sous vide techniques.

While sous vide can also be used for cooking fish or vegetables and is sometimes applied in making sauces, the primary and most notable application is with meats, making option C the most accurate response. Baking pastries, on the other hand, typically does not employ the sous vide method, as baking relies on dry heat rather than the gentle, moist heat provided by sous vide cooking.