What is sous vide?

Developed in France in the 1970s, sous vide, meaning under vacuum, is a culinary technique in which food is vacuum-sealed and cooked in a low-temperature water bath at a consistent temperature for an extended period of time. The result is perfectly cooked foods with enhanced flavour, texture and nutritional benefits.

Sous vide cooking is one of the fastest growing culinary segments and quickly moving beyond “just gourmet.”

For further information on the sous vide technique, visit our Sous Vide Explained pages.