In-Depth Explanation
Sous vide (French for 'under vacuum') was developed in the 1970s by French chefs Georges Pralus and Bruno Goussault. The technique's power lies in precision: because the water bath is held at the exact target temperature, food cannot overcook. A steak cooked to 130°F (54.4°C) will be perfectly medium-rare from edge to edge — no gray band, no guesswork. Sous vide excels with proteins (steaks, chicken breast, fish, eggs) and tough cuts (short ribs become meltingly tender after 48-72 hours). After sous vide, meats are typically seared briefly for a Maillard-reaction crust.