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 Words From

• sous-vide adjective adverb

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

Example Sentences

The fact that sous vide found a real following suggests that for many home cooks today, precision is at least as important as convenience.

From MIT Technology Review

Today you can buy an affordable sous vide circulator, the shape and size of a Maglite flashlight, that can hold a container of water at a temperature accurate to a tenth of a degree.

From MIT Technology Review

Anova Precision Cooker is the perfect little sous-vide gadget for the budding gastronomist.

From The Daily Beast

A day long (or multiday) sous vide cook can turn cheap cuts of meat as tender and tasty as filet.

From The Daily Beast

To be sure, I use a lot of gadget shortcuts: slow cooker, sous vide, now a pressure cooker.

From The Daily Beast

The sous vide required a vacuum sealer (you can kludge it with plastic bags and a straw, but I am not that dedicated).

From The Daily Beast

Sous Vide Supreme Demi  This has been the big addition to our kitchen this year.

From The Daily Beast