Sous vide (French for "under vacuum") is a cooking method where food is sealed in a vacuum bag and cooked slowly in a water bath at a precise, controlled temperature.

1. Food is placed in a vacuum bag and sealed with a vacuum pack machine.
2. The bag goes into a water bath held at an exact temperature, usually below boiling.
3. It cooks for a set time, often longer than conventional cooking, and then comes out at the perfect doneness.
4. Meat is often finished with a quick sear for colour and crust.

• Consistency: the food can't overcook, because the water never goes above the set temperature. Every portion comes out the same.
• Tenderness and moisture: juices stay in the bag, so meat and fish stay tender and moist.
• Less waste: there's less shrinkage in cooking, which helps costs.
• Batch cooking: you can cook ahead, chill the bags, and reheat to order, which suits busy kitchens and caterers.
• Flavour: marinades and seasoning stay in contact with the food.