Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. The food maintains maximum flavor since it is slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature since the water is well below boiling point which is approximately 60°C.
This cooking technique was first developed by French chef Georges Pralus, who discovered that cooking foie gras in this way kept it from shrinking and losing fat content. Some health experts though, believe that cooking using the method "Sous Vide" is dangerous since the food remains below the "danger zone" of 140?F wherein bacteria can multiply. Food cooked "Sous Vide" is typically tender, flavorful and moist.
List of books: Sous,Vide