Which cooking method is characterized by cooking food in a sealed plastic pouch submerged in water?

The cooking method characterized by cooking food in a sealed plastic pouch submerged in water is known as sous vide. This technique involves placing food, typically vacuum-sealed in a heavy-duty plastic bag, into a water bath that is precisely controlled at a specific temperature.

Sous vide allows for an even cooking process that enhances flavor and tenderness, as the food cooks gently and consistently. By maintaining a low, stable temperature, sous vide also preserves moisture and nutrients in the food, which can sometimes be lost in higher heat cooking methods. This controlled environment results in evenly cooked food, no matter the thickness of the cut.

In contrast, blanching involves briefly boiling food and then shocking it in ice water, which does not involve sealing it in a pouch or cooking it at a controlled lower temperature for an extended time. Steaming uses vapor to cook food, typically in a basket or other vessel, rather than sealing it in a pouch underwater. Broiling, on the other hand, utilizes direct radiant heat from above to cook food quickly, which is not compatible with the sous vide method of prolonged gentle cooking in a water bath.