Sous vide cooking is more palatable to the wallet nowadays

A cooking method began gaining popularity in America a couple of decades ago that had a fancy name and an even more fancy price tag. Chefs called it “sous vide.”

Just say “sue veed.” Or if you want to get really basic: “Immersion circulation cooking.”

Type in “sous vide” in Google Translate and it will turn it into “under a vacuum.” The food is placed in a plastic bag, usually with seasonings, and the air either vacuumed or pushed out. The bag is placed in a container filled with water that has been heated to a precise temperature.

The water is then held at that temperature while the cooking takes place — a time that can range from perhaps a half hour to several hours, depending on the type and amount of food.

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