What is the process of cooking food in a vacuum sealed bag called?

The process of cooking food in a vacuum sealed bag is known as sous vide. This method involves sealing food in a plastic bag and immersing it in a water bath at a precisely controlled temperature. This allows for even cooking over a long period without the risk of overcooking, as the food is brought to the desired temperature very gradually.

Sous vide is particularly useful for achieving specific textures and doneness levels in various types of food, such as meats and vegetables, while retaining moisture and flavor. The vacuum sealing prevents water and air from coming into contact with the food, which enhances flavor and creates a unique cooking environment.

Other cooking methods, such as grilling, poaching, and baking, involve different techniques that do not utilize vacuum sealing or precise temperature control in the same way. Grilling involves cooking food over direct heat, poaching is a gentle method of cooking in simmering liquid, and baking refers to cooking food using dry heat in an oven. Each of these methods has its own characteristics and applications but does not involve the sous vide process, which is specifically designed for vacuum-sealed cooking.