What is the process called when meat is cooked at a low temperature for an extended period of time in the sous vide method?

The process referred to when meat is cooked at a low temperature for an extended period in the sous vide method is called sous vide cooking. This technique involves sealing food in vacuum-sealed bags and immersing it in a water bath maintained at a precise low temperature. The food cooks evenly and retains moisture, enhancing its flavor and tenderness. Sous vide allows for precise temperature control, resulting in consistently perfect results that might be difficult to achieve through traditional cooking methods.

Blanching involves briefly cooking food in boiling water and then plunging it into ice water, which is not suitable for extended cooking times. Poaching is typically a gentle cooking method using simmering liquid, but it also does not extend over a long period as required by the sous vide technique. Pressure cooking, on the other hand, cooks food quickly using high pressure, which is quite the opposite of the low and slow approach of sous vide. Thus, sous vide cooking is the correct term for this specific method.