Jump To:

• 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.

---

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

---

Other Word Forms

• sous-vide
  adjective

Etymology

Origin of sous vide

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

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

I’m particularly interested in sous vide cooking, which is a method of cooking food in a sealed bag at a precise temperature.

From New York Times ● Sep. 1, 2023

After a couple of years, somebody sent me this very highfalutin, beautiful, expensive sous vide machine and I thought, “You know what? I don’t like sous vide meat.”

From Los Angeles Times ● Aug. 25, 2023

I’m here to vouch for the character of coriander aioli slathered on toasted house-baked bread to which sous vide bacon, sliced foie gras and pickled daikon are added.

From Washington Post ● Dec. 19, 2022

The mixture is slow-cooked in a sous vide for a few hours, resulting in a silky, tart, clear cordial.

From Salon ● Aug. 21, 2022

"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

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

Bodega by CS DAK sells sous-vide dishes like veal osso buco for the consumer to reheat at home.

From New York Times ● Jan. 5, 2021

There’s a whole section on fermenting now, not to mention vegan options, a sous-vide guide, and a dramatically broadened appreciation for international cuisines and ingredients.

From The New Yorker ● Dec. 9, 2019

Go for the signature cut: a flavorful tri-tip, which the chef rubs with powders and spices before cooking sous-vide and finishing on the grill.

From Washington Post