Sous-vide
//suːˈviːd// adv, noun, verb
adv, noun, verb ·Rare ·Advanced level
Definitions
Noun
- 1 A method of cooking in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures, in order to maintain the integrity of ingredients. uncountable
"Process and packaging techniques that rely on heat treatments to achieve extended shelf-lives for chilled food products, such as hot-fill, sous-vide and in-pack pasteurisation, are outside the scope of this chapter, but are described in Chapter 11."
- 2 A cooker designed to facilitate this method of cooking. countable
Verb
- 1 To cook using this method.
"The coppa di testa sounds daintier than what it really is: a pig's head seasoned and rolled, then sous-vided for 18 hours and sliced like ham."
Adverb
- 1 In the manner of heating in an airtight bag for an extended period of time at relatively low, but tightly controlled temperature. not-comparable
"She cooked the steak sous-vide."
Example
More examples"She cooked the steak sous-vide."
Etymology
Borrowed from French sous-vide (literally “under vacuum”).
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Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.