Vacuum cooking

Also known as “sous vide” (French for “under vacuum”), it is a modern culinary technique in which food is hermetically sealed in a plastic bag or special container and then cooked at constant low temperatures in a water bath or controlled steam oven. This technique allows uniform and precise cooking, preserving the natural flavors, textures, nutrients and juices of the food, and avoiding shrinkage, moisture loss and overcooking. Vacuum cooking is especially popular in haute cuisine and molecular gastronomy, as well as in the preparation of meat, fish and vegetables.