Sous vide is the French cooking method that seals food in a bag and cooks it slowly in a precisely controlled water bath.
The phrase means “under vacuum,” referring to the traditional use of vacuum-sealed pouches, although some cooks use bags with air displaced by water pressure. The bath is set close to the food’s desired final temperature, so the interior cooks evenly without the intense heat that can overcook the outside. Cooking times commonly range from one to seven hours, with some preparations lasting much longer.
The method became associated with modern French cuisine through chef Georges Pralus, who developed a significant restaurant application in 1974. Sous vide does not create a browned crust because browning reactions require much higher surface temperatures, so steaks and similar foods are often seared before or after the water bath. Precise time-and-temperature control is essential for food safety, particularly during long, low-temperature cooking.