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• sous vide
  sous vide

  noun

  the technique of cooking ingredients in a vacuum-sealed plastic pouch, usually for a long time at a low temperature.
• sous-vide
  sous-vide

  adjective

  denoting a form of catering in which food is cooked slowly in a plastic bag, vacuum-packed, and then frozen until required

sous vide

American  

[soo veed] / su ˈvid /

noun

1. the technique of cooking ingredients in a vacuum-sealed plastic pouch, usually for a long time at a low temperature.

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sous-vide British  

/ ˌsuːˈviːd /

adjective

1. denoting a form of catering in which food is cooked slowly in a plastic bag, vacuum-packed, and then frozen until required

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Other Word Forms

• sous-vide
  adjective

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Etymology

Origin of sous vide

First recorded in 1985–90; from French: literally, “under vacuum”

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Example Sentences

See Examples For:

sous vide sous-vide

At Ginger & Scallion, the chicken is Northwest-sourced from Draper Valley Farms and cooked sous vide, which precisely serves the cause of cooking correctness.

From Seattle Times ● May 9, 2024

From Dunkin's egg white, veggie and cheese sous vide egg bite to Starbucks mushroom and kale egg bite and everything in between, egg bites have become a paramount fixture on these menus at large.

From Salon ● Oct. 10, 2023

I am a high school student on the track team who tutors elementary school students in math and I am learning to cook sous vide by watching YouTube videos.

From New York Times ● Sep. 1, 2023

I didn’t understand how to use a sous vide machine.

From Los Angeles Times ● Aug. 25, 2023

The “brand studios” from companies such as Canada Goose and Chase Sapphire where a select few were given free puffer coats and, on one occasion, congee with sous vide quail eggs.

From Washington Post ● Jan. 29, 2023

Don’t use your sous-vide bath, should you be so fortunate as to have one, cooking the steak for hours until it reaches the desired temperature and then finishing with a quick sear.

From The Wall Street Journal ● Jul. 23, 2026

"From sous-vide machines to slow cookers to air fryers, you can often check these items out to try them out"

From Salon ● Jun. 3, 2023

Beyond pressure cooking and slow cooking, you may get functions for yogurt, rice, steaming, sauteing and sous-vide.

From Washington Post ● Sep. 6, 2022

Here, north of Boston in the culinary school at Northern Essex Community College, the students will learn about sous-vide cooking, use pastry sheeters to laminate dough, break down whole pigs and try molecular gastronomy techniques.

From New York Times ● Mar. 28, 2022

There’s the serious trained chef, who’s going to tell you that you have to buy a sous-vide tool or whatever.

From Slate ● Mar. 15, 2021

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