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

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

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