Sous-vide cooking (Topical Term)

Work cat.: 2007049387: Under pressure, 2008: t.p., etc. (Sous vide; another cooking technique, along side, sauté, poach, grill, roast, and the others; It goes by the name sous vide, from the French meaning “under vacuum; two basic facts that distinguish sous vide from the other cooking techniques are these: we vacuum seal the food in plastic (using a vacuum sealer), and we cook it in water that rarely exceeds 85 C. (185 F.), well below simmering, and usually a good deal lower (using a device called an emersion circulator); heart of sous vide cooking is the controlled application of relatively low heat, just enough to cook the food properly, and no more; new heating method is the 21st-century version of the bain marie or water bath)

Wikipedia, Mar. 24, 2008: (method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (Usually around 60°C = 140°F); USA and other English speaking countries, this technique may be known as Cryovacking)