what can you tell me about "sous vide" cooking?

Answer 1

Ingredients are packed in heat-safe plastic bags, and air is sucked out of the package. (Believe it or not, the FoodSaver seen on late night infomercials is the machine of choice for amateurs.) The packets are then cooked in steam or water that is heated to the desired final temperature of the bag's contents. Food is cooked for a long time, sometimes well over 24 hours, in hot water well below boiling point (Usually around 60°C = 140°F).
To keep food safe while cooking at extremely low heats, restaurants use scientific-grade immersion baths and steam ovens, which maintain temperatures impeccably. The method can be approximated at home with a closely observed pot of water on the stove, but the temperature will not be as stable.

I do not reccommend this method. Deadly botulinum bacteria can grow in food in the absence of oxygen: sous vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning. To help with food safety and taste, relatively expensive water-bath machines are used to circulate precisely heated water; differences of even one degree can affect the finished product.

Answer 2

Sous vide is done by sealing food in Vac pack bags and immersing it in water baths at a low temperature for a long time. This method makes the food taste more of itself than many other cooking methods and also it results in a very soft texture.

Answer 3

HI , Sous Vide French for “under-vacuum” - is an innovative cooking technique in which food is vacuum sealed and slow cooked in water at constant low temperatures (controlled by Immersion Circulator) until it’s perfectly cooked through.
You can read more about it at:
http://www.mrclab.com/HTMLs/Sous_Vide.aspx?c0=82341&bsp=12316&bss333=82341