sous vide: meaning, definition, pronunciation and examples
C1/C2Formal, technical, culinary
Quick answer
What does “sous vide” mean?
A method of cooking in which food is sealed in an airtight plastic bag and cooked in a water bath at a precisely controlled, low temperature for a long time.
Audio
Pronunciation
Definition
Meaning and Definition
A method of cooking in which food is sealed in an airtight plastic bag and cooked in a water bath at a precisely controlled, low temperature for a long time.
The technique, the style of food prepared using this method, or the equipment used for it. Can also refer to the state of being cooked via this process.
Dialectal Variation
British vs American Usage
Differences
Usage is identical in both varieties, as it is a technical culinary term. The spelling and pronunciation follow the French original.
Connotations
Connotes precision, modern gastronomy, high-end restaurant cooking, and scientific approach to food. No regional difference in connotation.
Frequency
Equally frequent in professional culinary contexts in both the UK and US. Slightly more common in US food media and home cooking trends in recent years.
Grammar
How to Use “sous vide” in a Sentence
[cook/prepare/make] + [food] + sous vide[food] + is/are + sous videsous vide + [noun: e.g., chicken, carrots]Vocabulary
Collocations
Examples
Examples of “sous vide” in a Sentence
verb
British English
- The chef will sous-vide the lamb for 18 hours.
- I'm planning to sous vide those pears for a dessert.
American English
- We're going to sous vide the salmon before searing it.
- He sous vides all his vegetables for maximum flavor.
Usage
Meaning in Context
Business
Used in the restaurant supply, kitchen equipment, and food technology industries.
Academic
Used in food science, culinary arts, and gastronomy studies.
Everyday
Used by cooking enthusiasts, in recipe blogs, and high-end kitchen discussions.
Technical
The primary context, referring to the specific controlled-heat process.
Watch out
Common Mistakes When Using “sous vide”
- Misspelling as 'sous vide' (correct), 'sous-vide' (sometimes accepted), or 'sou vide'.
- Mispronouncing 'sous' to rhyme with 'house'.
- Using it as a verb without an auxiliary (e.g., 'I will sous vide the beef' is informal; 'I will cook the beef sous vide' is preferred).
FAQ
Frequently Asked Questions
No. While both involve long cooking times, sous vide uses precise low-temperature control in a water bath, whereas slow cooking (e.g., in a Crock-Pot) uses higher, less precise temperatures that can overcook food.
Yes, you typically need an immersion circulator or a dedicated sous vide machine to heat and circulate the water precisely, along with vacuum bags or heavy-duty zip-lock bags.
Sous vide cooking occurs at low temperatures that do not brown food. Searing afterward creates a flavorful crust via the Maillard reaction, improving texture and taste.
Yes, when done correctly. Cooking at a precisely controlled temperature that is maintained for a sufficient time pasteurizes the food, making it safe to eat. It is crucial to follow recommended time and temperature guidelines for different foods.
A method of cooking in which food is sealed in an airtight plastic bag and cooked in a water bath at a precisely controlled, low temperature for a long time.
Sous vide is usually formal, technical, culinary in register.
Sous vide: in British English it is pronounced /ˌsuː ˈviːd/, and in American English it is pronounced /ˌsu ˈvid/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “[not applicable for this technical term]”
Learning
Memory Aids
Mnemonic
Think 'SOUP needs VITAL temperature' -> SOUS VIDE needs precise temperature control, though it's not for soup. 'Sous' sounds like 'sue' (a legal precision) and 'vide' like 'vee-day' (a special day), implying a special, precise day for cooking.
Conceptual Metaphor
COOKING IS A LABORATORY EXPERIMENT (precise, controlled, repeatable).
Practice
Quiz
What is the primary advantage of the sous vide technique?