Sous Vide Cookbook: 200 Remarkable Sous-Vide Recipes for Cooking at Home (English Edition)

The goal is to cook food evenly, ensuring that the inside is fully cooked without overcooking the outside, and to preserve moisture.

Sous-vide is a method of cooking where food is sealed in a vacuum-sealed plastic pouch and placed in a water bath or in a temperature controlled area for longer than usual cooking times. The temperature used is usually lower then temperature normally used for cooking, typically around 60 °C (140 °F) for meat and higher for vegetables.