Sous vide is a french term for “under vacuum”.
Sous vide, or low temperature cooking, is a method of cooking food in sealed bags in a water bath at a very low controlled temperature, much lower than in normal cooking which uses high heat to cook the food.
The french term gives a clue as to its origin in being popularized in French kitchens in the 1970s.
Fast forward to today and sous vide has become a worldwide phenomenon.
Some call it a revolution in cooking, in the same way the impact of the microwave oven in the modern kitchen.
Broadly speaking, today, sous vide encompasses both traditional “under vacuum” sous vide and also low temperature cooking.