Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
The method has become very popular. Different challenges for kitchen design with a variety of options available.
1. The simplest is the device itself mounted onto an existing pan or bowl
Photo courtesy of Williams Sonoma
2. A self-contained countertop version
Photo courtesy of SousVide Supreme
3. A built-in Sous Vide Drawer
Photo courtesy of Electrolux
4. A Sous Vide built in as part of a free standing range
Photos courtesy of Signature Appliances