sous vide

[soo veed]

noun

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

sous-vide

/ 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

Word History and Origins

Origin of sous vide¹

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

Word History and Origins

Origin of sous vide¹

French, literally: under vacuum