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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

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 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

But if recent renewed concerns over the health risks of burnt food are to be believed, should he bring a big sous vide next time instead?

From Salon ● Mar. 6, 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

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

Between the humidity of his smoking cabinets and their lower temperatures, Rosendale’s approach sounds like a cross between traditional barbecue techniques and sous-vide cooking.

From Washington Post ● Feb. 14, 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

They call what they’re doing a dark assembly kitchen, or DAK, which is like a ghost kitchen but one where all the cooking amounts to reheating sous-vide preparations, nothing from scratch.

From New York Times ● Jan. 5, 2021