Sous Vide Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 131 °F to 140 °F for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
I have mentioned before I am not really a great cook. I can do the basics, but I'm just not a "foodie" person; much better at growing beef than cooking it. Luckily for you, our friend Roger is a great cook and much more adventursome in his preparations and techniques. He sent me these amazing photos of the sous vide technique he used to prepare one of our boneless chuck roasts and a top round steak. Neither of those is known as a particularly tender cut of meat - though I must say that ours is more tender than most - using the sous vide method they were fork tender and perfectly medium rare!