Define the term "sous-vide".

The term "sous-vide" refers to a cooking technique that involves vacuum-sealing food in a plastic pouch or jar and cooking it to a very precise temperature in a water bath. This method allows for controlled cooking, resulting in foods that are cooked evenly throughout while retaining moisture and flavor. The process occurs at lower temperatures than traditional cooking methods, enhancing the textures and taste of the food.

In sous-vide cooking, the vacuum-sealing of food prevents the loss of juices and ensures the food cooks in its own steam, leading to tender and flavorful results. This method is particularly useful for meats, vegetables, and eggs, allowing for consistent results that are difficult to achieve via conventional cooking methods. The ability to maintain precise temperatures also removes much of the guesswork associated with cooking times and doneness.

This technique contrasts sharply with methods such as deep frying, which involves cooking food in hot oil, or high-heat cooking methods like sautéing or grilling, which can lead to uneven cooking. It also differs from styles where food is served raw, as sous-vide typically involves the application of heat, even though it occurs in a controlled environment.