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

Etymology

Origin of sous vide

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

Example Sentences

The report also stated cooking temperature records showed the restaurant was "not achieving the critical limit of >75°C for 30 seconds" when preparing its sous vide cod dish - a precise technique for poaching the fish.

From BBC

The pet-food company Evermore is extolling the benefits of sous vide–cooked turkey, lamb, chicken and beef; the founders are so passionate about these “human grade” recipes that they personally subsisted on them for 31 days.

From The Wall Street Journal

“Bon Appetit, Your Majesty” delights in trotting out Yeon’s modern, European know-how, ranging from whipping up vibrant-hued macarons to maintaining meat’s juiciness through sous vide cooking.

From Salon

Almost all the memes that emerged after Harris’ face began to garner attention Tuesday night were variations on “When your graduate school adviser/law review editor/senior partner tells you that he’d make the changes in his draft himself but he has guests coming over for dinner and it’s his job to man the sous vide.”

From Slate

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